Winery EspargueiraSpecial Selection
Red wine
This wine is composed of 100% of the grape variety Alicante Bouschet.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Special Selection from the Winery Espargueira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Special Selection of Winery Espargueira in the region of Alentejano is a powerful.
Food and wine pairings with Special Selection
Pairings that work perfectly with Special Selection
Original food and wine pairings with Special Selection
The Special Selection of Winery Espargueira matches generally quite well with dishes of beef, pasta or veal such as recipes of beef miroton, pork filet mignon with foie gras and rosemary or gizzards in sauce.
Details and technical informations about Winery Espargueira's Special Selection.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Special Selection from Winery Espargueira are 2015, 0, 2016
Informations about the Winery Espargueira
The Winery Espargueira 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
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
