Winery Adega MorCachené Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Cachené Tinto of the Winery Adega Mor is in the top 20 of wines of Lisboa.
Taste structure of the Cachené Tinto from the Winery Adega Mor
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cachené Tinto of Winery Adega Mor in the region of Lisboa is a powerful.
Food and wine pairings with Cachené Tinto
Pairings that work perfectly with Cachené Tinto
Original food and wine pairings with Cachené Tinto
The Cachené Tinto of Winery Adega Mor matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fillet in a crust, cannelloni with salmon and spinach or veal grenadin with balsamic vinegar and honey.
Details and technical informations about Winery Adega Mor's Cachené Tinto.
Discover the grape variety: Barlinka
- Origin : Very well known in South Africa, it was imported into this country in 1910 from Algeria and then mainly cultivated as a table grape... attempts at vinification were made but without success. It is also known in Portugal, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Cachené Tinto from Winery Adega Mor are 2017, 0
Informations about the Winery Adega Mor
The Winery Adega Mor is one of of the world's greatest estates. It offers 22 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
