Winery Herdade da CaladaMonte da Calada
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Monte da Calada from the Winery Herdade da Calada
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monte da Calada of Winery Herdade da Calada in the region of Alentejano is a powerful.
Food and wine pairings with Monte da Calada
Pairings that work perfectly with Monte da Calada
Original food and wine pairings with Monte da Calada
The Monte da Calada of Winery Herdade da Calada matches generally quite well with dishes of pasta, pork or shellfish such as recipes of meat lasagna, kig ha farz (breton stew) or scallops with coconut cream.
Details and technical informations about Winery Herdade da Calada's Monte da Calada.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Last vintages of this wine
The best vintages of Monte da Calada from Winery Herdade da Calada are 2018, 2017, 0
Informations about the Winery Herdade da Calada
The Winery Herdade da Calada is one of of the world's great estates. It offers 24 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
