Winery Pingo DoceSelecção Edicion Limitada Reserva
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Selecção Edicion Limitada Reserva from the Winery Pingo Doce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selecção Edicion Limitada Reserva of Winery Pingo Doce in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selecção Edicion Limitada Reserva
Pairings that work perfectly with Selecção Edicion Limitada Reserva
Original food and wine pairings with Selecção Edicion Limitada Reserva
The Selecção Edicion Limitada Reserva of Winery Pingo Doce matches generally quite well with dishes of beef, pasta or veal such as recipes of pastasciutta (corsica), rigatoni with courgettes and tomatoes or tanjia.
Details and technical informations about Winery Pingo Doce's Selecção Edicion Limitada Reserva.
Discover the grape variety: Narince
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes. It is believed to be the result of a natural intraspecific cross between Dimrit Kara and Kalecik Karasi. Almost unknown in France, it is no more so in other wine-producing countries.
Last vintages of this wine
The best vintages of Selecção Edicion Limitada Reserva from Winery Pingo Doce are 2015, 2014, 2018, 0 and 2013.
Informations about the Winery Pingo Doce
The Winery Pingo Doce is one of of the world's great estates. It offers 99 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.
