Winery Quinta da SapeiraAlfrocheiro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Alfrocheiro from the Winery Quinta da Sapeira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alfrocheiro of Winery Quinta da Sapeira in the region of Lisboa is a powerful.
Food and wine pairings with Alfrocheiro
Pairings that work perfectly with Alfrocheiro
Original food and wine pairings with Alfrocheiro
The Alfrocheiro of Winery Quinta da Sapeira matches generally quite well with dishes of beef, pasta or veal such as recipes of chinese fondue, chicken lasagna or festive chinese fondue.
Details and technical informations about Winery Quinta da Sapeira's Alfrocheiro.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Last vintages of this wine
The best vintages of Alfrocheiro from Winery Quinta da Sapeira are 0, 2010
Informations about the Winery Quinta da Sapeira
The Winery Quinta da Sapeira is one of of the world's great estates. It offers 13 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
