Winery Grão VascoAlentejano
Red wine
This wine is a blend of 3 varietals which are the Tinta Barroca, the Touriga franca and the Touriga nacional.
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 veal.
Taste structure of the Alentejano from the Winery Grão Vasco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alentejano of Winery Grão Vasco in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Alentejano
Pairings that work perfectly with Alentejano
Original food and wine pairings with Alentejano
The Alentejano of Winery Grão Vasco matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with dark beer, vegetarian lasagna or tanjia.
Details and technical informations about Winery Grão Vasco's Alentejano.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Alentejano from Winery Grão Vasco are 2013, 2009, 2011, 2006 and 0.
Informations about the Winery Grão Vasco
The Winery Grão Vasco is one of of the world's greatest estates. It offers 7 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
