Winery Porta do CasteloBranco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Porta do Castelo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Porta do Castelo in the region of Alentejano is a powerful.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Porta do Castelo matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with auvergne blue cheese, quiche with bacon and gruyère cheese or mouclade.
Details and technical informations about Winery Porta do Castelo's Branco.
Discover the grape variety: Muresconu
Muresconu noir is a grape variety that originated in France (Corsica). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Branco from Winery Porta do Castelo are 2015, 0
Informations about the Winery Porta do Castelo
The Winery Porta do Castelo is one of of the world's greatest estates. It offers 6 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
