Winery Adega CamolasSerra do Louro Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Serra do Louro Tinto from the Winery Adega Camolas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Serra do Louro Tinto of Winery Adega Camolas in the region of Península de Setúbal is a powerful.
Food and wine pairings with Serra do Louro Tinto
Pairings that work perfectly with Serra do Louro Tinto
Original food and wine pairings with Serra do Louro Tinto
The Serra do Louro Tinto of Winery Adega Camolas matches generally quite well with dishes of beef, pasta or veal such as recipes of stewed beef heart, lasagna bolognese or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Adega Camolas's Serra do Louro Tinto.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). 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 large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Serra do Louro Tinto from Winery Adega Camolas are 0
Informations about the Winery Adega Camolas
The Winery Adega Camolas is one of of the world's great estates. It offers 34 wines for sale in the of Setúbal to come and discover on site or to buy online.
The wine region of Setúbal
The wine region of Setúbal is located in the region of Península de Setúbal of Portugal. Wineries and vineyards like the Domaine José Maria da Fonseca or the Domaine Horácio Simões produce mainly wines red, natural sweet and white. The most planted grape varieties in the region of Setúbal are Touriga nacional, Fernao Pires and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Setúbal often reveals types of flavors of orange, coffee or toasty and sometimes also flavors of clove, pear or lemon.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
