Winery VicentinoBranco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Vicentino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Vicentino in the region of Alentejano is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Branco of Winery Vicentino in the region of Alentejano often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Vicentino matches generally quite well with dishes of pasta, pork or shellfish such as recipes of awara broth, soft and inexpensive pasta gratin or grilled lobster with tarragon cream sauce.
Details and technical informations about Winery Vicentino's Branco.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. 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 small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Branco from Winery Vicentino are 2018, 0, 2017, 2016 and 2015.
Informations about the Winery Vicentino
The Winery Vicentino is one of of the world's greatest estates. It offers 15 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
