Winery Quinta do Barradas - Branco

Winery Quinta do BarradasBranco

3.4
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Branco of Winery Quinta do Barradas is a white wine from the region of Algarve.
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.

Taste structure of the Branco from the Winery Quinta do Barradas

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Branco of Winery Quinta do Barradas in the region of Algarve is a .

Wine flavors and olphactive analysis

Details and technical informations about Winery Quinta do Barradas's Branco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Delrho

Intraspecific crossing obtained in 1959 between Alphonse Lavallée and Csaba pearl. Delrho has been registered in the Official Catalogue of Table Grape Varieties, list A1, since 1986, but today it is practically not multiplied.

Informations about the Winery Quinta do Barradas

The winery offers 6 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Algarve

The Winery Quinta do Barradas is one of of the world's greatest estates. It offers 6 wines for sale in the of Algarve to come and discover on site or to buy online.

Top wine Algarve
In the top 25000 of of Portugal wines
In the top 4500 of of Algarve wines
In the top 250000 of white wines
In the top 750000 wines of the world

The wine region of Algarve

Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.

News related to this wine

At the heart of the terroirs of Mâcon-Cruzille

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWi ...

Chablis: #locationmatters by Yang LU

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...

At the heart of the terroirs of Mâcon-Pierreclos

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneW ...

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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