2015 Quinta do Carmo Branco
Bacalhoa (Alentejo)
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Description · Bacalhoa
2015 Quinta do Carmo Branco
TASTING NOTES OF 2015 Quinta do Carmo:
- View: straw yellow, very elegant.
- Nose: aromas of tropical fruit, a sublime exotic touch.
- Mouth: good acidity, freshness and liveliness.
APPELLATION: Alentejo.
VINEYARD: Bacalhoa
GRAPES: Roupeiro, Arinto and Antão Vaz.
WINE PAIRING: seafood, white meats, light salads, pasta and snacks such as peanuts and toasted almonds.
TEMPERATURE: 10-12 °C
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Bacalhoa
Bacalhôa Vinos de Portugal S.A. was founded in 1922. Nowadays the company owns Quinta do Carmo and the Group Lafite Rothschild acquired some shares at Bacalhôa Vinhos de Portugal. The mission at Bacalhôa Vinhos de Portugal S.A. is to be recognized as one of the best companies in the world,...
Buy Bacalhoa Wine:
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More reviews about 2015 Quinta do Carmo Branco
Jessica Barker
Posted on 20/02/19 at 08.39
4 /
Quinta do Carmo Branco 2015
- View: straw yellow, very elegant.
- Nose: aromas of tropical fruit, with a sublime exotic touch.
- Mouth: good natural acidity, a unique freshness and liveliness.
APPELLATION: Alentejo.
VINEYARD: Bacalhoa
GRAPES: Roupeiro (50%), Antao Vaz (30%), and Arinto (20%).
WINE PAIRING: seafood, white meats, light salads, pasta and snacks.
TEMPERATURE: 10 - 12ºC
ALCOHOL CONTENT: 14%
Andrea Sanders
Posted on 27/10/15 at 08.34
4 /
Quinta do Carmo 2015
It's yellow, but almost amber. White flowers are perceived in this Quinta do Carmo. It is a very fruity white.
Summary of ratings
Reviews about other vintages
Reviews about Quinta do Carmo Branco 2013
4/5
Quinta Carmo 2013
It's yellow, but almost amber. Honeyed aromas. Full bodied, good acidity, as all Alentejo.
4/5
Quinta Carmo Branco 2013
We had it between starters and appetizers.
Brought by a friend and I opened it with him.
4/5
- View: intense red
- Nose: Very complex nose with aromas of red fruits, orange blossom and violet
- Mund: balanced, with notes of wood
APPELLATION: Alentejo (Portugal)
VINEYARD: Bacalhoa
GRAPES: Aragones, Syrah, Alicante Bouschet and Cabernet Sauvignon
PREPARATION: separate vinification for each variety, respecting their optimum maturity for style is intended.
PAIRING: red meat and game
TEMPERATURE: 16-18º
ALCOHOL: 14.5%
