Winery Dona BelmiraAlentejano
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 Alentejano from the Winery Dona Belmira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alentejano of Winery Dona Belmira in the region of Alentejano is a powerful.
Food and wine pairings with Alentejano
Pairings that work perfectly with Alentejano
Original food and wine pairings with Alentejano
The Alentejano of Winery Dona Belmira matches generally quite well with dishes of beef, pasta or veal such as recipes of greek moussaka, lasagna bolognese or oriental stuffed vegetables.
Details and technical informations about Winery Dona Belmira's Alentejano.
Discover the grape variety: Corvina Grossa
Supple, fruity reds with a clear to intense ruby colour, silky tannins and charming palate, showing signature aromas of red fruits (cherry, morello cherry, raspberry), gentle spices, violet and typical bitter notes. Airy profile for early or short-aged drinking. Contributes to Valpolicella DOC and Bardolino DOC blends, adding roundness and fruitiness. Larger, more productive cluster variant of corvina, a native Italian black variety from Veneto.
Last vintages of this wine
The best vintages of Alentejano from Winery Dona Belmira are 2005, 2011, 0, 2013
Informations about the Winery Dona Belmira
The Winery Dona Belmira is one of of the world's greatest estates. It offers 6 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
