Winery Morais RochaJJ Tinto
Red wine
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 JJ Tinto from the Winery Morais Rocha
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the JJ Tinto of Winery Morais Rocha in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with JJ Tinto
Pairings that work perfectly with JJ Tinto
Original food and wine pairings with JJ Tinto
The JJ Tinto of Winery Morais Rocha matches generally quite well with dishes of beef, lamb or veal such as recipes of wild boar with honey, lamb shoulder cooked for 5 hours or pljeskavica (balkan hamburger).
Details and technical informations about Winery Morais Rocha's JJ Tinto.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of JJ Tinto from Winery Morais Rocha are 2010, 2018, 0, 2011 and 2012.
Informations about the Winery Morais Rocha
The Winery Morais Rocha is one of of the world's greatest estates. It offers 14 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
