Winery AzueiraPáteo das Cantigas 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 Páteo das Cantigas Tinto from the Winery Azueira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Páteo das Cantigas Tinto of Winery Azueira in the region of Lisboa is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Páteo das Cantigas Tinto
Pairings that work perfectly with Páteo das Cantigas Tinto
Original food and wine pairings with Páteo das Cantigas Tinto
The Páteo das Cantigas Tinto of Winery Azueira matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, cannelloni au gratin stuffed with bolognese sauce or sauté of veal with corsican style.
Details and technical informations about Winery Azueira's Páteo das Cantigas Tinto.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Last vintages of this wine
The best vintages of Páteo das Cantigas Tinto from Winery Azueira are 2018, 0, 2016
Informations about the Winery Azueira
The Winery Azueira is one of of the world's great estates. It offers 27 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
