Winery Alma VitisOrla Marítima Tinto
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 Orla Marítima Tinto from the Winery Alma Vitis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orla Marítima Tinto of Winery Alma Vitis in the region of Lisboa is a powerful.
Food and wine pairings with Orla Marítima Tinto
Pairings that work perfectly with Orla Marítima Tinto
Original food and wine pairings with Orla Marítima Tinto
The Orla Marítima Tinto of Winery Alma Vitis matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with balsamic sauce, cannelloni chicken, pepper and mozzarella or roast veal with cider.
Details and technical informations about Winery Alma Vitis's Orla Marítima Tinto.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Orla Marítima Tinto from Winery Alma Vitis are 2019, 0
Informations about the Winery Alma Vitis
The Winery Alma Vitis is one of of the world's greatest estates. It offers 17 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: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
