Winery Soc Agricola S VerissimoEscolha Vinho Verde
White wine
This wine generally goes well with
The Escolha Vinho Verde of the Winery Soc Agricola S Verissimo is in the top 10 of wines of Amarante.
Details and technical informations about Winery Soc Agricola S Verissimo's Escolha Vinho Verde.
Discover the grape variety: Jurançon
Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. 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 Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Soc Agricola S Verissimo
The Winery Soc Agricola S Verissimo is one of of the world's greatest estates. It offers 12 wines for sale in the of Amarante to come and discover on site or to buy online.
The wine region of Amarante
The wine region of Amarante is located in the region of Vinho Verde of Minho of Portugal. Wineries and vineyards like the Domaine Soc Agricola S Verissimo or the Domaine Moura Basto produce mainly wines white, red and pink. The most planted grape varieties in the region of Amarante are Loureiro et Alvarinho, they are then used in wines in blends or as a single variety. On the nose of Amarante often reveals types of flavors of citrus, honey or earth and sometimes also flavors of tree fruit, citrus fruit.
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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
