Winery Cooperativa de BatalhaVilla Facaia Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Villa Facaia Tinto from the Winery Cooperativa de Batalha
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Villa Facaia Tinto of Winery Cooperativa de Batalha in the region of Lisboa is a powerful.
Food and wine pairings with Villa Facaia Tinto
Pairings that work perfectly with Villa Facaia Tinto
Original food and wine pairings with Villa Facaia Tinto
The Villa Facaia Tinto of Winery Cooperativa de Batalha matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, pasta with mushroom sauce or white wine fondue.
Details and technical informations about Winery Cooperativa de Batalha's Villa Facaia Tinto.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Villa Facaia Tinto from Winery Cooperativa de Batalha are 0
Informations about the Winery Cooperativa de Batalha
The Winery Cooperativa de Batalha is one of of the world's great estates. It offers 20 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
