Winery AdemaTinto
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 Tinto from the Winery Adema
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Adema in the region of Tejo is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Adema matches generally quite well with dishes of beef, pasta or veal such as recipes of celine's version of moussaka (5th meeting), spinach cannelloni or italian veal roulade.
Details and technical informations about Winery Adema's Tinto.
Discover the grape variety: Trousseau
Trousseau noir is a grape variety that originated in France (Jura). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Tinto from Winery Adema are 2017, 0
Informations about the Winery Adema
The Winery Adema is one of of the world's greatest estates. It offers 2 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
