Winery Casa de Santa VitoriaBaga
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 Baga from the Winery Casa de Santa Vitoria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baga of Winery Casa de Santa Vitoria in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Baga
Pairings that work perfectly with Baga
Original food and wine pairings with Baga
The Baga of Winery Casa de Santa Vitoria matches generally quite well with dishes of beef, lamb or veal such as recipes of pork shoulder with mustard, lamb chops with lemon and herbs or delicious veal stew.
Details and technical informations about Winery Casa de Santa Vitoria's Baga.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Baga from Winery Casa de Santa Vitoria are 2013, 2015, 2014, 2012 and 2011.
Informations about the Winery Casa de Santa Vitoria
The Winery Casa de Santa Vitoria is one of of the world's greatest estates. It offers 29 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.
News related to this wine
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The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
