Winery ManzPomar do Espírito Santo
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 Pomar do Espírito Santo from the Winery Manz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pomar do Espírito Santo of Winery Manz in the region of Lisboa is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Pomar do Espírito Santo of Winery Manz in the region of Lisboa often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Pomar do Espírito Santo
Pairings that work perfectly with Pomar do Espírito Santo
Original food and wine pairings with Pomar do Espírito Santo
The Pomar do Espírito Santo of Winery Manz matches generally quite well with dishes of beef, pasta or veal such as recipes of express veal stew in a pressure cooker, italian pasta or veal tagine with carrots.
Details and technical informations about Winery Manz's Pomar do Espírito Santo.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Pomar do Espírito Santo from Winery Manz are 2016, 2015, 2013, 2012 and 2010.
Informations about the Winery Manz
The Winery Manz is one of of the world's greatest estates. It offers 14 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
