Winery Marcolino SéboVila Boim Premium
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 Vila Boim Premium from the Winery Marcolino Sébo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vila Boim Premium of Winery Marcolino Sébo in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Vila Boim Premium
Pairings that work perfectly with Vila Boim Premium
Original food and wine pairings with Vila Boim Premium
The Vila Boim Premium of Winery Marcolino Sébo matches generally quite well with dishes of beef, lamb or veal such as recipes of ramen burger, purple leg of lamb with red wine and cranberries or veal chops au gratin.
Details and technical informations about Winery Marcolino Sébo's Vila Boim Premium.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Last vintages of this wine
The best vintages of Vila Boim Premium from Winery Marcolino Sébo are 2015, 0
Informations about the Winery Marcolino Sébo
The Winery Marcolino Sébo is one of of the world's great estates. It offers 30 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
