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 spanish stew (cocido), pastasciutta (corsica) or sauté of veal with olives (corsica).
Details and technical informations about Winery Costa Lusa's Tinto.
Discover the grape variety: Sauvignon-Rytos
An interspecific cross between Sauvignon Blanc and Bianca obtained in Italy and in 2002 by the University of Udine and the Institute of Applied Genetics. It should not be confused with the sauvignon-kretos. It can be found in Germany, Poland, ... in France it is almost unknown.
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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
