Winery CapuchaVinha Teimosa
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 Vinha Teimosa from the Winery Capucha
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinha Teimosa of Winery Capucha in the region of Lisboa is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Vinha Teimosa
Pairings that work perfectly with Vinha Teimosa
Original food and wine pairings with Vinha Teimosa
The Vinha Teimosa of Winery Capucha matches generally quite well with dishes of beef, pasta or veal such as recipes of vegetable noddles, pasta with ham or tripe in the style of caen.
Details and technical informations about Winery Capucha's Vinha Teimosa.
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 Vinha Teimosa from Winery Capucha are 2012, 0, 2014
Informations about the Winery Capucha
The Winery Capucha is one of of the world's great estates. It offers 24 wines for sale in the of Lisboa to come and discover on site or to buy online.
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: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
