Winery Pingo DoceTejo 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 Tejo Tinto from the Winery Pingo Doce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tejo Tinto of Winery Pingo Doce in the region of Tejo is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tejo Tinto
Pairings that work perfectly with Tejo Tinto
Original food and wine pairings with Tejo Tinto
The Tejo Tinto of Winery Pingo Doce matches generally quite well with dishes of beef, pasta or veal such as recipes of chinese fondue, pasta with chicken or sot- l- leaves.
Details and technical informations about Winery Pingo Doce's Tejo Tinto.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Tejo Tinto from Winery Pingo Doce are 2018, 2017, 2019, 2015 and 0.
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 Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
