Winery Quinta do RolBranco Selecção Reserva
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 Branco Selecção Reserva from the Winery Quinta do Rol
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco Selecção Reserva of Winery Quinta do Rol in the region of Lisboa is a .
Food and wine pairings with Branco Selecção Reserva
Pairings that work perfectly with Branco Selecção Reserva
Original food and wine pairings with Branco Selecção Reserva
The Branco Selecção Reserva of Winery Quinta do Rol matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with beef balls, stuffed round zucchini or penne with shrimp and zucchini.
Details and technical informations about Winery Quinta do Rol's Branco Selecção Reserva.
Discover the grape variety: Dornfelder
Intensely coloured, fruity reds with a dense purple robe, soft tannins and a generous palate, with aromas of black cherry, blackberry, plum and floral notes. Made as light easy-drinking reds, popular semi-dry cuvées and more structured barrel-aged versions. The second most planted red variety in Germany (Palatinate, Rheinhessen, Württemberg). Cross of helfensteiner × heroldrebe created in 1955 in Weinsberg by August Herold.
Last vintages of this wine
The best vintages of Branco Selecção Reserva from Winery Quinta do Rol are 0, 2012
Informations about the Winery Quinta do Rol
The Winery Quinta do Rol is one of of the world's great estates. It offers 25 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
