Winery DareiLagar de Darei Grande Escolha Tinto
wine
This wine generally goes well with
The Lagar de Darei Grande Escolha Tinto of the Winery Darei is in the top 0 of wines of Dão.
Details and technical informations about Winery Darei's Lagar de Darei Grande Escolha Tinto.
Discover the grape variety: Italia
A world-famous table grape with long bunches, golden thin-skinned berries and juicy muscat flesh, with signature aromas of muscat, citrus and white stone fruit. Occasionally vinified as simple aromatic off-dry whites. Early-ripening and productive. One of the most widely grown table grapes in the world, massively exported from Italy, Spain, the Maghreb and South America. Italian white variety obtained in 1911 by Alberto Pirovano in Rome (bicane × muscat of Hamburg).
Informations about the Winery Darei
The Winery Darei is one of of the world's greatest estates. It offers 12 wines for sale in the of Dão to come and discover on site or to buy online.
The wine region of Dão
"Burgundy of Portugal": elegance and finesse at altitude. Signature Touriga Nacional as red: deep and perfumed with signature notes of violet, blackberry, black cherry, bergamot and pine resin, fine tannins and freshness drawn taut. Blended with fruity Alfrocheiro, supple Jaen (Mencía) and structured Tinta Roriz. Encruzado whites, a Portuguese reference: ample and mineral (pear, honey, hazelnut, age-worthy).
The wine region of Beiras
Vast region of north-central Portugal, a fragmented mosaic of distinct sub-regions. In the west, Bairrada makes dense Baga reds with notes of black cherry, blackberry and leather, firm tannins — the base of the great Portuguese sparkling wines. In the centre, Dao produces fine Touriga Nacional reds (violet, raspberry, spice) and elegant Encruzado whites (flowers, citrus, butter). To the continental east, fleshy Touriga of Beira Interior and aromatic Fernao Pires.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
