Winery RoquevaleTerras de Xisto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Terras de Xisto from the Winery Roquevale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terras de Xisto of Winery Roquevale in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Terras de Xisto of Winery Roquevale in the region of Alentejano often reveals types of flavors of oaky, plum or oak and sometimes also flavors of black fruit.
Food and wine pairings with Terras de Xisto
Pairings that work perfectly with Terras de Xisto
Original food and wine pairings with Terras de Xisto
The Terras de Xisto of Winery Roquevale matches generally quite well with dishes of beef, lamb or veal such as recipes of couscous without couscous maker, greek-style shepherd's pie or simple and fragrant roast veal.
Details and technical informations about Winery Roquevale's Terras de Xisto.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Terras de Xisto from Winery Roquevale are 2018, 2019, 2017, 2016 and 2014.
Informations about the Winery Roquevale
The Winery Roquevale is one of of the world's greatest 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
