Winery Reynolds Wine GrowersMonte Figueira 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 Monte Figueira Tinto from the Winery Reynolds Wine Growers
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monte Figueira Tinto of Winery Reynolds Wine Growers in the region of Alentejano is a powerful.
Food and wine pairings with Monte Figueira Tinto
Pairings that work perfectly with Monte Figueira Tinto
Original food and wine pairings with Monte Figueira Tinto
The Monte Figueira Tinto of Winery Reynolds Wine Growers matches generally quite well with dishes of beef, lamb or veal such as recipes of caramelized beef with onions, osso bucco of lamb or vitello alla genovese (roast veal with sponge cake).
Details and technical informations about Winery Reynolds Wine Growers's Monte Figueira Tinto.
Discover the grape variety: Morrastel-Bouschet
Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Monte Figueira Tinto from Winery Reynolds Wine Growers are 2008, 2013, 0, 2012
Informations about the Winery Reynolds Wine Growers
The Winery Reynolds Wine Growers is one of of the world's great estates. It offers 19 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
