Winery Aromas do SulDivor Tinto
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 Divor Tinto from the Winery Aromas do Sul
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Divor Tinto of Winery Aromas do Sul in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Divor Tinto
Pairings that work perfectly with Divor Tinto
Original food and wine pairings with Divor Tinto
The Divor Tinto of Winery Aromas do Sul matches generally quite well with dishes of beef, lamb or veal such as recipes of spaghetti bolognese, lamb tagine with artichokes and dried tomatoes or express veal stew in a pressure cooker.
Details and technical informations about Winery Aromas do Sul's Divor Tinto.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Divor Tinto from Winery Aromas do Sul are 0
Informations about the Winery Aromas do Sul
The Winery Aromas do Sul is one of of the world's greatest estates. It offers 8 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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
