Winery EsteioVinho Rosé
Pink wine
This wine is composed of 100% of the grape variety Touriga Nacional.
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Vinho Rosé
Pairings that work perfectly with Vinho Rosé
Original food and wine pairings with Vinho Rosé
The Vinho Rosé of Winery Esteio matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef pot-au-feu or quinoa parmentier and pumpkin purée.
Details and technical informations about Winery Esteio's Vinho Rosé.
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 Vinho Rosé from Winery Esteio are 2019, 0
Informations about the Winery Esteio
The Winery Esteio is one of of the world's greatest estates. It offers 3 wines for sale in the of Beiras to come and discover on site or to buy online.
The wine region of Beiras
Beiras (Beira) is a traditional administrative region in the northern half of Portugal. It is also the name of the IGP, or Indicacoes Geograficas Protegidas, wine classification (formerly known as Vinho Regional) which covers the region as a whole. A wide range of wines are made in Beiras – red wines from the region are typically Rich, deeply colored wines made from Baga, Castelão, Rufete (Tinto Pinheira), Merlot, Cabernet Sauvignon, Syrah and Touriga Nacional, and are sometimes fortified to emulate their more famous Oporto cousins. Whites are most often based on Fernão Pires and Bical, the latter being a small-berried variety with the affectionate nickname Borrado das Moscaos ('fly droppings').
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
