Winery Galo LusitanoTinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Tinto of the Winery Galo Lusitano is in the top 5 of wines of Minho.
Taste structure of the Tinto from the Winery Galo Lusitano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Galo Lusitano in the region of Minho is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Galo Lusitano matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed beef rolls, grilled lamb shoulder with spices and honey or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Galo Lusitano's Tinto.
Discover the grape variety: Touriga franca
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Tinto from Winery Galo Lusitano are 0, 2018
Informations about the Winery Galo Lusitano
The Winery Galo Lusitano is one of of the world's greatest estates. It offers 2 wines for sale in the of Minho to come and discover on site or to buy online.
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
