Winery Herdade da PimentaRosa
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Rosa of Winery Herdade da Pimenta in the region of Alentejano often reveals types of flavors of red fruit.
Food and wine pairings with Rosa
Pairings that work perfectly with Rosa
Original food and wine pairings with Rosa
The Rosa of Winery Herdade da Pimenta matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef with cider or pumpkin and onion gratin with comté cheese.
Details and technical informations about Winery Herdade da Pimenta's Rosa.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Rosa from Winery Herdade da Pimenta are 2018, 2019, 2014, 2017 and 0.
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
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
