Winery Monte da BicaReserva Afinal Não Arrancamos O Castelão
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Reserva Afinal Não Arrancamos O Castelão from the Winery Monte da Bica
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Afinal Não Arrancamos O Castelão of Winery Monte da Bica in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserva Afinal Não Arrancamos O Castelão
Pairings that work perfectly with Reserva Afinal Não Arrancamos O Castelão
Original food and wine pairings with Reserva Afinal Não Arrancamos O Castelão
The Reserva Afinal Não Arrancamos O Castelão of Winery Monte da Bica matches generally quite well with dishes of beef, lamb or veal such as recipes of couscous without couscous maker, lamb tagine with prunes and dried fruits or milanese cutlets like in italy.
Details and technical informations about Winery Monte da Bica's Reserva Afinal Não Arrancamos O Castelão.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Reserva Afinal Não Arrancamos O Castelão from Winery Monte da Bica are 2016, 0
Informations about the Winery Monte da Bica
The Winery Monte da Bica is one of of the world's greatest estates. It offers 8 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
