Winery Monte da RavasqueiraClássico Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Clássico Tinto from the Winery Monte da Ravasqueira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clássico Tinto of Winery Monte da Ravasqueira in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Clássico Tinto of Winery Monte da Ravasqueira in the region of Alentejano often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of blackberry, blueberry or red fruit.
Food and wine pairings with Clássico Tinto
Pairings that work perfectly with Clássico Tinto
Original food and wine pairings with Clássico Tinto
The Clássico Tinto of Winery Monte da Ravasqueira matches generally quite well with dishes of beef, lamb or veal such as recipes of alsatian bäckeoffe, baked lamb neck on a bed of vegetables and grapes or veal tagine with prunes.
Details and technical informations about Winery Monte da Ravasqueira's Clássico Tinto.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Clássico Tinto from Winery Monte da Ravasqueira are 2019, 2018, 2017, 2016
Informations about the Winery Monte da Ravasqueira
The Winery Monte da Ravasqueira is one of of the world's great estates. It offers 78 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
