Winery Belmira CruzAlentejo Tinto
Red wine
This wine is a blend of 3 varietals which are the Tinta Barroca, the Touriga franca and the Touriga nacional.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Alentejo Tinto from the Winery Belmira Cruz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alentejo Tinto of Winery Belmira Cruz in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Alentejo Tinto
Pairings that work perfectly with Alentejo Tinto
Original food and wine pairings with Alentejo Tinto
The Alentejo Tinto of Winery Belmira Cruz matches generally quite well with dishes of beef, lamb or veal such as recipes of lomo saltado, douez battata with cardoons (moroccan lamb stew) or veal head with vinaigrette.
Details and technical informations about Winery Belmira Cruz's Alentejo Tinto.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Alentejo Tinto from Winery Belmira Cruz are 2016, 0, 2017
Informations about the Winery Belmira Cruz
The Winery Belmira Cruz is one of of the world's greatest estates. It offers 23 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
