Winery FitapretaTrincadeira Preta Unoaked Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Trincadeira Preta Unoaked Tinto of the Winery Fitapreta is in the top 20 of wines of Alentejano.
Taste structure of the Trincadeira Preta Unoaked Tinto from the Winery Fitapreta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trincadeira Preta Unoaked Tinto of Winery Fitapreta in the region of Alentejano is a powerful.
Wine flavors and olphactive analysis
On the nose the Trincadeira Preta Unoaked Tinto of Winery Fitapreta in the region of Alentejano often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Trincadeira Preta Unoaked Tinto
Pairings that work perfectly with Trincadeira Preta Unoaked Tinto
Original food and wine pairings with Trincadeira Preta Unoaked Tinto
The Trincadeira Preta Unoaked Tinto of Winery Fitapreta matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, cannelloni with salmon and spinach or chicken bonne femme.
Details and technical informations about Winery Fitapreta's Trincadeira Preta Unoaked Tinto.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Last vintages of this wine
The best vintages of Trincadeira Preta Unoaked Tinto from Winery Fitapreta are 2019, 2018, 2015, 0 and 2017.
Informations about the Winery Fitapreta
The Winery Fitapreta is one of of the world's greatest estates. It offers 56 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: 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.
