Winery RoquevaleChão de Xisto Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Chão de Xisto Tinto from the Winery Roquevale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chão de Xisto Tinto of Winery Roquevale in the region of Alentejano is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Chão de Xisto Tinto
Pairings that work perfectly with Chão de Xisto Tinto
Original food and wine pairings with Chão de Xisto Tinto
The Chão de Xisto Tinto of Winery Roquevale matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), spaghetti with courgettes and italian ham or blanquette of veal.
Details and technical informations about Winery Roquevale's Chão de Xisto Tinto.
Discover the grape variety: Piquepoul
Piquepoul noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Piquepoul noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Chão de Xisto Tinto from Winery Roquevale are 2010, 0, 2017, 2016 and 2013.
Informations about the Winery Roquevale
The Winery Roquevale is one of of the world's great estates. It offers 47 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
