Winery Terras d'el ReiColheita Seleccionada Tinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Colheita Seleccionada Tinto from the Winery Terras d'el Rei
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colheita Seleccionada Tinto of Winery Terras d'el Rei in the region of Alentejano is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Colheita Seleccionada Tinto of Winery Terras d'el Rei in the region of Alentejano often reveals types of flavors of non oak, oak.
Food and wine pairings with Colheita Seleccionada Tinto
Pairings that work perfectly with Colheita Seleccionada Tinto
Original food and wine pairings with Colheita Seleccionada Tinto
The Colheita Seleccionada Tinto of Winery Terras d'el Rei matches generally quite well with dishes of beef, pasta or veal such as recipes of beef miroton, quiche with tartiflette or roast pork with onions and honey.
Details and technical informations about Winery Terras d'el Rei's Colheita Seleccionada Tinto.
Discover the grape variety: Olaszrizling
Crisp and aromatic dry whites with a pale golden colour, supple palate and refreshing acidity, with signature aromas of citrus (lemon), white flowers (acacia), almond, white stone fruit (apple) and mineral notes. Also made as round, candied botrytised sweet wines. A pillar of Hungarian dry white wines around Lake Balaton and in Tokaj. The Hungarian synonym for Welschriesling, an indigenous central European white variety.
Last vintages of this wine
The best vintages of Colheita Seleccionada Tinto from Winery Terras d'el Rei are 1999, 2017, 2018, 2013 and 0.
Informations about the Winery Terras d'el Rei
The Winery Terras d'el Rei is one of of the world's greatest estates. It offers 8 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
