Winery TerreiroAlma do Tejo Branco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Alma do Tejo Branco from the Winery Terreiro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alma do Tejo Branco of Winery Terreiro in the region of Tejo is a powerful.
Food and wine pairings with Alma do Tejo Branco
Pairings that work perfectly with Alma do Tejo Branco
Original food and wine pairings with Alma do Tejo Branco
The Alma do Tejo Branco of Winery Terreiro matches generally quite well with dishes of pasta, pork or shellfish such as recipes of chinese noodles with vegetables and spices, endive frichti or valencian paella.
Details and technical informations about Winery Terreiro's Alma do Tejo Branco.
Discover the grape variety: Muresconu
Structured, fruity reds with a deep ruby colour, firm tannins and a full palate with preserved acidity, showing signature aromas of black fruits (blackberry, blackcurrant) and Mediterranean spices (garrigue, myrtle). Very rare, preserved for its heritage value, this Sardinian autochthonous variety participates in confidential artisan island blends.
Last vintages of this wine
The best vintages of Alma do Tejo Branco from Winery Terreiro are 2016, 2018, 0, 2017
Informations about the Winery Terreiro
The Winery Terreiro is one of of the world's great estates. It offers 25 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
