Winery Meio SéculoAlentejano Premium
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 Alentejano Premium from the Winery Meio Século
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alentejano Premium of Winery Meio Século in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Alentejano Premium
Pairings that work perfectly with Alentejano Premium
Original food and wine pairings with Alentejano Premium
The Alentejano Premium of Winery Meio Século matches generally quite well with dishes of beef, lamb or veal such as recipes of pasticcio (greece), lamb marinated in white wine or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Meio Século's Alentejano Premium.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Alentejano Premium from Winery Meio Século are 2012, 0
Informations about the Winery Meio Século
The Winery Meio Século is one of of the world's greatest estates. It offers 13 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
