Winery Quinta de AbrigadaAba da Serra Tinto
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 Aba da Serra Tinto from the Winery Quinta de Abrigada
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aba da Serra Tinto of Winery Quinta de Abrigada in the region of Lisboa is a powerful.
Food and wine pairings with Aba da Serra Tinto
Pairings that work perfectly with Aba da Serra Tinto
Original food and wine pairings with Aba da Serra Tinto
The Aba da Serra Tinto of Winery Quinta de Abrigada matches generally quite well with dishes of beef, pasta or veal such as recipes of meat and goat pie, pasta with vongoles (flat clams) or marinated veal skewers with herbs.
Details and technical informations about Winery Quinta de Abrigada's Aba da Serra Tinto.
Discover the grape variety: Villaris
Aromatic, fresh whites with a pale golden robe, a supple palate with preserved acidity. Signature aromas of white flowers, white-fleshed fruits (apple, pear) and light muscat notes. Productive and mildew-resistant. Grown in Germany and Belgium for organic and integrated-management vineyards, contributing to modern northern whites. A German white hybrid from Geilweilerhof, a disease-resistant cross involving the Sirius.
Last vintages of this wine
The best vintages of Aba da Serra Tinto from Winery Quinta de Abrigada are 0
Informations about the Winery Quinta de Abrigada
The Winery Quinta de Abrigada is one of of the world's greatest estates. It offers 10 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
