Winery Sociedade Agrícola de PiasPulo do Lobo Verdelho
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 Pulo do Lobo Verdelho from the Winery Sociedade Agrícola de Pias
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pulo do Lobo Verdelho of Winery Sociedade Agrícola de Pias in the region of Alentejano is a .
Food and wine pairings with Pulo do Lobo Verdelho
Pairings that work perfectly with Pulo do Lobo Verdelho
Original food and wine pairings with Pulo do Lobo Verdelho
The Pulo do Lobo Verdelho of Winery Sociedade Agrícola de Pias matches generally quite well with dishes of pasta, pork or shellfish such as recipes of lasagna with courgettes and fresh goat cheese, baked dumplings or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Winery Sociedade Agrícola de Pias's Pulo do Lobo Verdelho.
Discover the grape variety: Verdelho
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Last vintages of this wine
The best vintages of Pulo do Lobo Verdelho from Winery Sociedade Agrícola de Pias are 2016, 0, 2015
Informations about the Winery Sociedade Agrícola de Pias
The Winery Sociedade Agrícola de Pias is one of of the world's great estates. It offers 24 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
