Winery Quinta do ArrobeSensato Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Sensato Branco from the Winery Quinta do Arrobe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sensato Branco of Winery Quinta do Arrobe in the region of Tejo is a .
Food and wine pairings with Sensato Branco
Pairings that work perfectly with Sensato Branco
Original food and wine pairings with Sensato Branco
The Sensato Branco of Winery Quinta do Arrobe matches generally quite well with dishes of pasta, pork or shellfish such as recipes of chinese soy and chicken noodles (wok style), croziflette or scallops with saffron.
Details and technical informations about Winery Quinta do Arrobe's Sensato Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Sensato Branco from Winery Quinta do Arrobe are 2016, 2015, 0, 2012 and 2013.
Informations about the Winery Quinta do Arrobe
The Winery Quinta do Arrobe is one of of the world's great estates. It offers 14 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
