Winery SivipaAmeias Seleção do Enólogo
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Touriga nacional.
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 Ameias Seleção do Enólogo from the Winery Sivipa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ameias Seleção do Enólogo of Winery Sivipa in the region of Península de Setúbal is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ameias Seleção do Enólogo
Pairings that work perfectly with Ameias Seleção do Enólogo
Original food and wine pairings with Ameias Seleção do Enólogo
The Ameias Seleção do Enólogo of Winery Sivipa matches generally quite well with dishes of beef, pasta or veal such as recipes of stewed beef heart, risotto of coquillettes with chorizo or veal cutlets with cream sauce.
Details and technical informations about Winery Sivipa's Ameias Seleção do Enólogo.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ameias Seleção do Enólogo from Winery Sivipa are 2015, 0, 2016, 2013
Informations about the Winery Sivipa
The Winery Sivipa is one of of the world's great estates. It offers 39 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
