Winery VivaltiAlvarinho
White wine
This wine generally goes well with
The Alvarinho of the Winery Vivalti is in the top 30 of wines of Planalto Catarinense.
Details and technical informations about Winery Vivalti's Alvarinho.
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 Alvarinho from Winery Vivalti are 2019, 0
Informations about the Winery Vivalti
The Winery Vivalti is one of of the world's greatest estates. It offers 12 wines for sale in the of Planalto Catarinense to come and discover on site or to buy online.
The wine region of Planalto Catarinense
The wine region of Planalto Catarinense is located in the region of Santa Catarina of Brazil. Wineries and vineyards like the Domaine Villa Francioni or the Domaine Villa Francioni produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Planalto Catarinense are Cabernet-Sauvignon, Merlot and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Planalto Catarinense often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of tropical fruit.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
