Winery António João Paneiro PintoReserva
wine
This wine generally goes well with
The Reserva of the Winery António João Paneiro Pinto is in the top 0 of wines of Bucelas.
Details and technical informations about Winery António João Paneiro Pinto's Reserva.
Discover the grape variety: Melnik
Powerful and structured reds with a dark ruby robe, firm tannins and preserved acidity, with intense aromas of ripe black fruits (blackberry, plum), tobacco, leather, spices, Mediterranean herbs and balsamic notes. Good ageing potential. Star of the Melnik hillsides in the Struma valley in south-west Bulgaria, signature of the country's finest reds for ageing. An autochthonous Bulgarian variety (Shiroka Melnishka Loza, "broad leaf"), with very late ripening.
Informations about the Winery António João Paneiro Pinto
The Winery António João Paneiro Pinto is one of of the world's greatest estates. It offers 4 wines for sale in the of Bucelas to come and discover on site or to buy online.
The wine region of Bucelas
Historic Portuguese DOC 20 km north of Lisbon (Lisboa sub-region), sheltered from Atlantic extremes by the Serra de Montejunto, fossiliferous chalky marl soils called "caeiras". Arinto is the exclusive signature white (≥75%) — one of Portugal's greatest varieties: dry, taut and refined with vibrant notes of citrus, green apple, flowers and a mineral-saline touch, crisp acidity (close to a great Riesling), superb ageing potential. Esgana Cão as a lively complement.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
