Winery BorgesFita Azul Passion Brut Rosé
Sparkling wine
This wine is composed of 100% of the grape variety Touriga Nacional.
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Fita Azul Passion Brut Rosé
Pairings that work perfectly with Fita Azul Passion Brut Rosé
Original food and wine pairings with Fita Azul Passion Brut Rosé
The Fita Azul Passion Brut Rosé of Winery Borges matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pot-au-feu or avocado, tomato and sheep's tomato salad.
Details and technical informations about Winery Borges's Fita Azul Passion Brut Rosé.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of Fita Azul Passion Brut Rosé from Winery Borges are 0
Informations about the Winery Borges
The Winery Borges is one of of the world's great estates. It offers 100 wines for sale in the of Vinho de Portugal to come and discover on site or to buy online.
The wine region of Vinho de Portugal
Portugal has undergone something of a wine revolution over the past two decades, modernizing its winemaking technologies, styles and attitudes. This archetypal Old World country has Long been famous for its fortified wines (Port and Madeira) and its light, tangy Vinho Verde. But it is now attracting much attention for its New wave of Rich, ripe table wines, especially the reds of the Douro Valley. Portugal's place in the wine world is arguably more about its cork production than its wine, but that largely depends on which period of history you choose.
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.
