Caves VelhasAdega da Vila 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 Adega da Vila Tinto from the Caves Velhas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adega da Vila Tinto of Caves Velhas in the region of Tejo is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Adega da Vila Tinto
Pairings that work perfectly with Adega da Vila Tinto
Original food and wine pairings with Adega da Vila Tinto
The Adega da Vila Tinto of Caves Velhas matches generally quite well with dishes of beef, pasta or veal such as recipes of meat and goat pie, pasta cake or veal paupiettes à la bourguignonne.
Details and technical informations about Caves Velhas's Adega da Vila Tinto.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Last vintages of this wine
The best vintages of Adega da Vila Tinto from Caves Velhas are 2018, 0
Informations about the Caves Velhas
The Caves Velhas is one of of the world's great estates. It offers 85 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
