
Winery Herdade Porto da BougaGarrafeira Tinto
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Garrafeira Tinto from the Winery Herdade Porto da Bouga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garrafeira Tinto of Winery Herdade Porto da Bouga in the region of Alentejano is a powerful.
Food and wine pairings with Garrafeira Tinto
Pairings that work perfectly with Garrafeira Tinto
Original food and wine pairings with Garrafeira Tinto
The Garrafeira Tinto of Winery Herdade Porto da Bouga matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew with white wine, pasta with pistou or paupiettes à la mérignicaise.
Details and technical informations about Winery Herdade Porto da Bouga's Garrafeira Tinto.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Garrafeira Tinto from Winery Herdade Porto da Bouga are 2008, 0
Informations about the Winery Herdade Porto da Bouga
The Winery Herdade Porto da Bouga is one of of the world's greatest estates. It offers 4 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: Clone
A vine propagated from a single specimen (by cuttings or grafting), as opposed to mass selection, which starts from a family of vines.












