Winery IntimistaLisboa Tinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lisboa Tinto from the Winery Intimista
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lisboa Tinto of Winery Intimista in the region of Lisboa is a powerful with a nice freshness.
Food and wine pairings with Lisboa Tinto
Pairings that work perfectly with Lisboa Tinto
Original food and wine pairings with Lisboa Tinto
The Lisboa Tinto of Winery Intimista matches generally quite well with dishes of beef, pasta or veal such as recipes of piglet shoulder with melting baked apples, pasta with mussels or tournedos rossini with port sauce.
Details and technical informations about Winery Intimista's Lisboa Tinto.
Discover the grape variety: Fumin
Intense, tannic reds for ageing, with a deep purple hue, firm, tight tannins and an ample palate, showing aromas of dark fruits (blackberry, blackcurrant), spices (pepper), alpine garrigue and smoky notes. Powerful high-altitude profile. Vinified as a single varietal or blended in Valle d'Aosta DOC, it yields concentrated reds with fine ageing potential. Native black grape of the Aosta Valley, grown on sun-drenched terraces.
Last vintages of this wine
The best vintages of Lisboa Tinto from Winery Intimista are 2017, 0
Informations about the Winery Intimista
The Winery Intimista is one of of the world's greatest estates. It offers 9 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
