
Winery Monte dos PerdigoesPremium
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Premium from the Winery Monte dos Perdigoes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium of Winery Monte dos Perdigoes in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Premium
Pairings that work perfectly with Premium
Original food and wine pairings with Premium
The Premium of Winery Monte dos Perdigoes matches generally quite well with dishes of beef, lamb or veal such as recipes of lamb skewers, lamb keftas or provencal veal tendrons.
Details and technical informations about Winery Monte dos Perdigoes's Premium.
Discover the grape variety: Saperavi
Deeply coloured, powerful reds with inky robe (teinturier grape with red flesh) and tight tannins, with intense aromas of blackberry, blackcurrant, black plum, spices, leather and balsamic notes. High acidity and fine ageing potential. Often made by the ancestral qvevri method (buried clay jar), it signs the great Georgian reds of Kakheti (Mukuzani, Kvareli, Napareuli). Also in Russia, Ukraine and Australia. Ancient Georgian variety.
Last vintages of this wine
The best vintages of Premium from Winery Monte dos Perdigoes are 2019, 0
Informations about the Winery Monte dos Perdigoes
The Winery Monte dos Perdigoes is one of of the world's great estates. It offers 43 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Oxidized
Altered by oxidation.














