Winery Herdade Da Fonte CobertaBolota Dourada
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 Bolota Dourada from the Winery Herdade Da Fonte Coberta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bolota Dourada of Winery Herdade Da Fonte Coberta in the region of Alentejano is a powerful.
Food and wine pairings with Bolota Dourada
Pairings that work perfectly with Bolota Dourada
Original food and wine pairings with Bolota Dourada
The Bolota Dourada of Winery Herdade Da Fonte Coberta matches generally quite well with dishes of beef, lamb or veal such as recipes of dombrés and pig tails, pasta with merguez or old-fashioned pork roll.
Details and technical informations about Winery Herdade Da Fonte Coberta's Bolota Dourada.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Bolota Dourada from Winery Herdade Da Fonte Coberta are 2015, 0
Informations about the Winery Herdade Da Fonte Coberta
The Winery Herdade Da Fonte Coberta is one of of the world's greatest estates. It offers 22 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
