Winery CartuxaEA Tinto Bio
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.
The EA Tinto Bio of the Winery Cartuxa is in the top 30 of wines of Alentejano.
Taste structure of the EA Tinto Bio from the Winery Cartuxa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the EA Tinto Bio of Winery Cartuxa in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with EA Tinto Bio
Pairings that work perfectly with EA Tinto Bio
Original food and wine pairings with EA Tinto Bio
The EA Tinto Bio of Winery Cartuxa matches generally quite well with dishes of beef, lamb or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., pumpkin parmentier hash or tanjia.
Details and technical informations about Winery Cartuxa's EA Tinto Bio.
Discover the grape variety: Pascal Blanc
Supple, low-acid whites with a pale golden robe and an ample palate, with discreet signature aromas of white fruit (apple, pear) and light floral notes. Confidential heritage profile. Almost extinct, preserved in the Domaine de Vassal collections (INRAE), bearing witness to the ampelographic richness of pre-phylloxera Provence. Autochthonous Provençal white variety, once grown in the Var and Bouches-du-Rhône.
Last vintages of this wine
The best vintages of EA Tinto Bio from Winery Cartuxa are 2017, 0, 2016
Informations about the Winery Cartuxa
The Winery Cartuxa is one of of the world's great estates. It offers 33 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
