Winery Herdade da PimentaAmphora Tinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Amphora Tinto from the Winery Herdade da Pimenta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amphora Tinto of Winery Herdade da Pimenta in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Amphora Tinto
Pairings that work perfectly with Amphora Tinto
Original food and wine pairings with Amphora Tinto
The Amphora Tinto of Winery Herdade da Pimenta matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue bourguignonne and accompanying sauces, lasagna bolognese express or veal tagine with prunes.
Details and technical informations about Winery Herdade da Pimenta's Amphora Tinto.
Discover the grape variety: Lucie-kuhlmann
Colourful, fruity reds to drink young, with a sustained ruby colour, moderate tannins and an airy palate, with signature aromas of red and black fruits (cherry, blackberry) and simple notes. Accessible profile for cold climates. Grown mainly in Canada (Quebec, Nova Scotia) and the north-eastern United States for continental cold-climate vineyards. A black hybrid bred in 1911 by Eugène Kuhlmann in Alsace, cold and mildew-resistant.
Last vintages of this wine
The best vintages of Amphora Tinto from Winery Herdade da Pimenta are 2017, 2016, 0, 2015
Informations about the Winery Herdade da Pimenta
The Winery Herdade da Pimenta is one of of the world's greatest estates. It offers 12 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
