Winery AlenvinusFinto La Paparrucha
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Finto La Paparrucha from the Winery Alenvinus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Finto La Paparrucha of Winery Alenvinus in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Finto La Paparrucha
Pairings that work perfectly with Finto La Paparrucha
Original food and wine pairings with Finto La Paparrucha
The Finto La Paparrucha of Winery Alenvinus matches generally quite well with dishes of beef, pasta or veal such as recipes of baked lasagna, pasta gratin milanese style or veal axoa (basque country).
Details and technical informations about Winery Alenvinus's Finto La Paparrucha.
Discover the grape variety: Barbaroux
Barbaroux rosé is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Finto La Paparrucha from Winery Alenvinus are 0
Informations about the Winery Alenvinus
The Winery Alenvinus is one of of the world's greatest estates. It offers 2 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
