Winery Costa LusaTinto
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 Tinto from the Winery Costa Lusa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Costa Lusa in the region of Lisboa is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Costa Lusa matches generally quite well with dishes of beef, pasta or veal such as recipes of korean bibimbap, pasta bolognese or blanquette of veal.
Details and technical informations about Winery Costa Lusa's Tinto.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Tinto from Winery Costa Lusa are 0
Informations about the Winery Costa Lusa
The Winery Costa Lusa is one of of the world's greatest estates. It offers 3 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
