Winery Quinta do FerroArinto Moncosta
wine
This wine generally goes well with
The Arinto Moncosta of the Winery Quinta do Ferro is in the top 0 of wines of Baião.
Details and technical informations about Winery Quinta do Ferro's Arinto Moncosta.
Discover the grape variety: Landot Noir
Deeply colored, simple and fruity reds with a sustained ruby robe, silky tannins and a supple palate with preserved acidity, showing signature aromas of red fruits (cherry, raspberry), black fruits (blackberry) and spicy notes. Rustic, approachable profile. Grown mainly in Canada (Quebec, Ontario, Nova Scotia) and the northeastern US for harsh continental climates. French black hybrid obtained around 1933 by Pierre Landot (Landot 4511).
Informations about the Winery Quinta do Ferro
The Winery Quinta do Ferro is one of of the world's greatest estates. It offers 14 wines for sale in the of Baião to come and discover on site or to buy online.
The wine region of Baião
Most inland and warmest sub-region of Vinho Verde (north-west Portugal on the Douro border, communes of Baião, Resende and Cinfães, decomposed granite and schist soils, cold rainy winters and hot dry summers): Avesso as the signature native white — intense and fruity with tropical notes and stone fruit, vibrant crisp acidity and moderate alcohol, ideally revealed by the granite-schist terroir. Alvarinho, Loureiro and Trajadura as aromatic white complements.
The wine region of Minho
Portugal's northernmost region, heart of Atlantic Vinho Verde. Signature lively, lightly sparkling whites with signature notes of citrus, green apple, white flowers, fresh herbs and a saline touch, thirst-quenching, low-alcohol palate — the sunshine wine par excellence. High-end star Alvarinho (peach, exotic fruits, minerality), floral Loureiro (laurel), ample Trajadura, taut Arinto, structured Avesso. Vinhão as lively red.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
