Winery Quinta do FerroAvesso
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Avesso from the Winery Quinta do Ferro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Avesso of Winery Quinta do Ferro in the region of Minho is a with a nice freshness.
Food and wine pairings with Avesso
Pairings that work perfectly with Avesso
Original food and wine pairings with Avesso
The Avesso of Winery Quinta do Ferro matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of pasta with mussels, tuna rillettes with st moret or back of cod, beurre blanc with tarragon.
Details and technical informations about Winery Quinta do Ferro's Avesso.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Avesso from Winery Quinta do Ferro are 0
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 Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
