Winery MontaltoVinha da Malhada Reserva
Red wine
This wine is a blend of 2 varietals which are the Baga and the Touriga nacional.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vinha da Malhada Reserva from the Winery Montalto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinha da Malhada Reserva of Winery Montalto in the region of Lisboa is a powerful.
Food and wine pairings with Vinha da Malhada Reserva
Pairings that work perfectly with Vinha da Malhada Reserva
Original food and wine pairings with Vinha da Malhada Reserva
The Vinha da Malhada Reserva of Winery Montalto matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish (anglerfish) à la sétoise, pasta with mussels or alsatian wine pie.
Details and technical informations about Winery Montalto's Vinha da Malhada Reserva.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Vinha da Malhada Reserva from Winery Montalto are 0
Informations about the Winery Montalto
The Winery Montalto is one of of the world's great estates. It offers 21 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
