Winery Venâncio da Costa LimaRubrica
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 Rubrica from the Winery Venâncio da Costa Lima
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubrica of Winery Venâncio da Costa Lima in the region of Península de Setúbal is a .
Food and wine pairings with Rubrica
Pairings that work perfectly with Rubrica
Original food and wine pairings with Rubrica
The Rubrica of Winery Venâncio da Costa Lima matches generally quite well with dishes of pasta, pork or shellfish such as recipes of meat and cheese pie, stuffed tomatoes with thermomix or seafood pie.
Details and technical informations about Winery Venâncio da Costa Lima's Rubrica.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Rubrica from Winery Venâncio da Costa Lima are 0
Informations about the Winery Venâncio da Costa Lima
The Winery Venâncio da Costa Lima is one of of the world's great estates. It offers 45 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
