Winery Agro BatoréuBatoréus
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 Batoréus from the Winery Agro Batoréu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Batoréus of Winery Agro Batoréu in the region of Tejo is a powerful.
Food and wine pairings with Batoréus
Pairings that work perfectly with Batoréus
Original food and wine pairings with Batoréus
The Batoréus of Winery Agro Batoréu matches generally quite well with dishes of beef, pasta or veal such as recipes of authentic bolognese sauce (ragù di carne), pasta with artichoke hearts and bacon or sauté of veal with olives (corsica).
Details and technical informations about Winery Agro Batoréu's Batoréus.
Discover the grape variety: Barbera
Intense, fruity reds with a deep purple robe, supple tannins and an ample palate with characteristically very high acidity, with signature aromas of red fruits (black cherry, morello), ripe plum, spices, violet and Piedmontese balsamic notes. Star of Barbera d'Asti DOCG and Barbera d'Alba DOC, also exported to Argentina (Mendoza) and California. Italian black variety, the third most planted red grape in Italy, originating from Piedmont.
Last vintages of this wine
The best vintages of Batoréus from Winery Agro Batoréu are 2013, 2014
Informations about the Winery Agro Batoréu
The Winery Agro Batoréu is one of of the world's greatest estates. It offers 9 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
