Winery Terra d'AlterAlentejano Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Alentejano Rosé of Winery Terra d'Alter in the region of Alentejano often reveals types of flavors of oak.
Food and wine pairings with Alentejano Rosé
Pairings that work perfectly with Alentejano Rosé
Original food and wine pairings with Alentejano Rosé
The Alentejano Rosé of Winery Terra d'Alter matches generally quite well with dishes of beef or mature and hard cheese such as recipes of cicadas at the chib or 3 men pizza with ravioli.
Details and technical informations about Winery Terra d'Alter's Alentejano 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 Alentejano Rosé from Winery Terra d'Alter are 2010, 2014, 2011, 2012 and 0.
Informations about the Winery Terra d'Alter
The Winery Terra d'Alter is one of of the world's great estates. It offers 38 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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
