Winery Prima CastaRegional Lisboa Reserva Red
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Regional Lisboa Reserva Red from the Winery Prima Casta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Regional Lisboa Reserva Red of Winery Prima Casta in the region of Lisboa is a powerful.
Food and wine pairings with Regional Lisboa Reserva Red
Pairings that work perfectly with Regional Lisboa Reserva Red
Original food and wine pairings with Regional Lisboa Reserva Red
The Regional Lisboa Reserva Red of Winery Prima Casta matches generally quite well with dishes of beef, pasta or veal such as recipes of pastasciutta (corsica), pasta with puttanesca sauce or oriental stuffed vegetables.
Details and technical informations about Winery Prima Casta's Regional Lisboa Reserva Red.
Discover the grape variety: Bourrisquou
Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and white flowers. Discreet rustic profile. Almost extinct, preserved in INRAE ampelographic collections. Testifies to the pre-phylloxera ampelographic heritage of the South-West. Rare French white grape formerly grown in the South-West.
Last vintages of this wine
The best vintages of Regional Lisboa Reserva Red from Winery Prima Casta are 0
Informations about the Winery Prima Casta
The Winery Prima Casta is one of of the world's greatest estates. It offers 3 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
