The Winery Casal Da Fradissa is one of the world's great estates. It offers 3 wines for sale in of Trás-os-Montes to come and discover on site or to buy online.
Looking for the best Winery Casal Da Fradissa wines in Trás-os-Montes among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Casal Da Fradissa wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Casal Da Fradissa wines with technical and enological descriptions.
How Winery Casal Da Fradissa wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of wild boar stew in burgundy style, moussaka with spices or duck breast with goat cheese and local ham.
In the mouth the red wine of Winery Casal Da Fradissa. is a powerful with a nice balance between acidity and tannins.
The wine region of Trás-os-Montes is located in the region of Transmontano of Portugal. Wineries and vineyards like the Domaine Costa Boal Family Estates or the Domaine Valle Pradinhos produce mainly wines red, white and pink. The most planted grape varieties in the region of Trás-os-Montes are Touriga nacional, Touriga franca and Tinta Barroca, they are then used in wines in blends or as a single variety. On the nose of Trás-os-Montes often reveals types of flavors of red fruit, spices or vegetal and sometimes also flavors of dried fruit, tropical fruit or boysenberries.
In the mouth of Trás-os-Montes is a powerful with a nice freshness. We currently count 50 estates and châteaux in the of Trás-os-Montes, producing 172 different wines in conventional, organic and biodynamic agriculture. The wines of Trás-os-Montes go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Trás-os-Montes? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Casal Da Fradissa.
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
