Winery Monte da GlóriaReserva
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 Reserva from the Winery Monte da Glória
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Monte da Glória in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Monte da Glória matches generally quite well with dishes of beef, pasta or veal such as recipes of tunisian molokheya, meat and goat pie or veal curry.
Details and technical informations about Winery Monte da Glória's Reserva.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Last vintages of this wine
The best vintages of Reserva from Winery Monte da Glória are 2012, 2016, 2015
Informations about the Winery Monte da Glória
The Winery Monte da Glória is one of of the world's greatest estates. It offers 4 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.
News related to this wine
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.