Winery Dois PortosMariafonso 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 Mariafonso Tinto from the Winery Dois Portos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mariafonso Tinto of Winery Dois Portos in the region of Lisboa is a powerful.
Food and wine pairings with Mariafonso Tinto
Pairings that work perfectly with Mariafonso Tinto
Original food and wine pairings with Mariafonso Tinto
The Mariafonso Tinto of Winery Dois Portos matches generally quite well with dishes of beef, pasta or veal such as recipes of beef enchilladas au gratin, cannelloni with brocciu from jeanne or escargots à la bordelaise.
Details and technical informations about Winery Dois Portos's Mariafonso Tinto.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of Mariafonso Tinto from Winery Dois Portos are 2017, 2015, 0, 2013 and 2012.
Informations about the Winery Dois Portos
The Winery Dois Portos is one of of the world's greatest estates. It offers 26 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
