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 pasta al forno (baked pasta), lamb curry with coconut milk or delicious veal stew.
Details and technical informations about Winery Monte da Bica's Reserva Afinal Não Arrancamos O Castelão.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
