Winery AlfamaAlentejano
Red wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Alentejano
Pairings that work perfectly with Alentejano
Original food and wine pairings with Alentejano
The Alentejano of Winery Alfama matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of my chef's pot, light tuna-tomato quiche (without cream) or sunshine pie with tomato pesto and pine nuts.
Details and technical informations about Winery Alfama's Alentejano.
Discover the grape variety: Chichaud
It is most certainly from the Ardèche, and is not found anywhere else. It has long been confused with the cinsaut called boudalès in this region, which explains why it has the synonym tsintsao. It is said to be related to the white humagne. Today, Chichaud is on the verge of extinction, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Alentejano from Winery Alfama are 0, 2013
Informations about the Winery Alfama
The Winery Alfama is one of of the world's greatest estates. It offers 1 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
