Winery BarbusanoPonta do Tristão Aragonés - Touriga Nacional
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Ponta do Tristão Aragonés - Touriga Nacional of the Winery Barbusano is in the top 20 of wines of Terras Madeirenses.
Food and wine pairings with Ponta do Tristão Aragonés - Touriga Nacional
Pairings that work perfectly with Ponta do Tristão Aragonés - Touriga Nacional
Original food and wine pairings with Ponta do Tristão Aragonés - Touriga Nacional
The Ponta do Tristão Aragonés - Touriga Nacional of Winery Barbusano matches generally quite well with dishes of beef or mature and hard cheese such as recipes of fillet of beef with morels or basque lasagne.
Details and technical informations about Winery Barbusano's Ponta do Tristão Aragonés - Touriga Nacional.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Ponta do Tristão Aragonés - Touriga Nacional from Winery Barbusano are 2017
Informations about the Winery Barbusano
The Winery Barbusano is one of of the world's great estates. It offers 11 wines for sale in the of Terras Madeirenses to come and discover on site or to buy online.
The wine region of Terras Madeirenses
IGP for the still wines of Madeira (≠ DOC Madeira fortified), vineyards on terraces on the Atlantic island. Tinta Negra dominant in sunny reds and rosés with ripe red fruits, cherry and a spicy touch, round mouthfeel. Verdelho, Sercial, Bual and Malvasia (historic Madeira varieties) as taut white kings with citrus, dried fruits and a marked saline-maritime touch. Touriga Nacional and internationals (Cabernet, Syrah, Chardonnay) as complement.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
