Winery Monte da CapelaAdega de Pias Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Adega de Pias Rosé
Pairings that work perfectly with Adega de Pias Rosé
Original food and wine pairings with Adega de Pias Rosé
The Adega de Pias Rosé of Winery Monte da Capela matches generally quite well with dishes of beef or mature and hard cheese such as recipes of cataplana with seafood or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery Monte da Capela's Adega de Pias Rosé.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Adega de Pias Rosé from Winery Monte da Capela are 2018, 0
Informations about the Winery Monte da Capela
The Winery Monte da Capela is one of of the world's great estates. It offers 51 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
