Winery Serra BravaVerdelho
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 Verdelho from the Winery Serra Brava
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdelho of Winery Serra Brava in the region of Península de Setúbal is a powerful.
Food and wine pairings with Verdelho
Pairings that work perfectly with Verdelho
Original food and wine pairings with Verdelho
The Verdelho of Winery Serra Brava matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with knackis, paupiettes with tomato sauce or clams in white wine.
Details and technical informations about Winery Serra Brava's 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 Verdelho from Winery Serra Brava are 2017, 0
Informations about the Winery Serra Brava
The Winery Serra Brava is one of of the world's greatest estates. It offers 14 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
