Winery Paulo LaureanoSingularis Reserva Tinto
Red wine
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 Singularis Reserva Tinto from the Winery Paulo Laureano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Singularis Reserva Tinto of Winery Paulo Laureano in the region of Alentejano is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Singularis Reserva Tinto of Winery Paulo Laureano in the region of Alentejano often reveals types of flavors of non oak.
Food and wine pairings with Singularis Reserva Tinto
Pairings that work perfectly with Singularis Reserva Tinto
Original food and wine pairings with Singularis Reserva Tinto
The Singularis Reserva Tinto of Winery Paulo Laureano matches generally quite well with dishes of beef, lamb or veal such as recipes of ramen burger, stuffed zucchini with merguez, beef and spices or filet mignon with prunes and white wine.
Details and technical informations about Winery Paulo Laureano's Singularis Reserva Tinto.
Discover the grape variety: Gros Bourgogne
A very old grape variety that has been cultivated for a long time in Italy and Switzerland (cantons of Valais and Vaud), and is now clearly on the way out. In these countries, it still exists in the vineyards in the form of isolated strains... in France, it is completely unknown and yet it bears the name of a French wine region. According to A.D.N. analyses (J.F. Vouillamoz), its parents include white gouais, furmint, harslevelu, savagnin blanc, sylvaner, etc.
Last vintages of this wine
The best vintages of Singularis Reserva Tinto from Winery Paulo Laureano are 2012, 2014, 2010, 0 and 2013.
Informations about the Winery Paulo Laureano
The Winery Paulo Laureano is one of of the world's great estates. It offers 96 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
