Winery Adega Cooperativa de PalmelaVilla Palma Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Villa Palma Rosé of the Winery Adega Cooperativa de Palmela is in the top 60 of wines of Península de Setúbal.
Food and wine pairings with Villa Palma Rosé
Pairings that work perfectly with Villa Palma Rosé
Original food and wine pairings with Villa Palma Rosé
The Villa Palma Rosé of Winery Adega Cooperativa de Palmela matches generally quite well with dishes of beef, lamb or spicy food such as recipes of flemish beer stew, tunisian haja or fish with madras curry and coconut milk.
Details and technical informations about Winery Adega Cooperativa de Palmela's Villa Palma Rosé.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Villa Palma Rosé from Winery Adega Cooperativa de Palmela are 0
Informations about the Winery Adega Cooperativa de Palmela
The Winery Adega Cooperativa de Palmela is one of of the world's great estates. It offers 49 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
