Winery FinisterraSemi Dry Red
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 Semi Dry Red from the Winery Finisterra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semi Dry Red of Winery Finisterra in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Semi Dry Red of Winery Finisterra in the region of Alentejano often reveals types of flavors of oak, red fruit.
Food and wine pairings with Semi Dry Red
Pairings that work perfectly with Semi Dry Red
Original food and wine pairings with Semi Dry Red
The Semi Dry Red of Winery Finisterra matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, chicken and mushroom risotto or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Finisterra's Semi Dry Red.
Discover the grape variety: Perricone
Structured, intensely colored reds with a deep dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), black cherry, spices, Mediterranean garrigue and balsamic notes. Sunny Sicilian profile with fine ageing potential. Traditional component of Sicilian blends and star of Eloro DOC, embodying the viticultural heritage of western Sicily. Indigenous black variety from Palermo.
Last vintages of this wine
The best vintages of Semi Dry Red from Winery Finisterra are 2016, 2015, 2013, 0 and 2014.
Informations about the Winery Finisterra
The Winery Finisterra 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: 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.
