Caves da Cerca Famega Vinho Verde 2017
Famega Vinho Verde Branco is a young wine with delicate mineral and fruity aroma. It is a balanced and quite versatile wine that can be consumed at all times both as an aperitif and to accompany any meal.
Blend: 50% Arinto, 30% Loureiro, 20% Trajadura
The characteristics of the soils and the magnificent climate create the perfect terroir for the production of high quality grapes that create unforgettable wines.
Caves da Cerca works with the best farms in the region year after year perfecting the techniques of grapevine cultivation, because in the end, the secret of the wine they make is in the grapes they use.
Their absolute dedication in searching for the best grapes to make the best wine, harvest after harvest, is so that they can share it with you.
A cheerful, translucid, lemon-yellow and slightly pétillant white wine, Vinho Verde literally means ‘green wine’ and is named after the northwest Portugese region from which it originates. The ‘green’ in the name refers to the youthful state in which the wines are customarily released and consumed, not the color of the wine.
It is typically a blend of various percentages of Alvarinho, Loureiro, Trajadura, and Pedernã (Arinto). Following initial alcoholic fermentation, a natural, secondary malolactic conversion in cask produces carbon dioxide, giving Vinho Verde its charmingly light sparkle.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.