Winery Terroirs du MondeFino Tinto Seco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fino Tinto Seco from the Winery Terroirs du Monde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fino Tinto Seco of Winery Terroirs du Monde in the region of Alentejano is a powerful.
Food and wine pairings with Fino Tinto Seco
Pairings that work perfectly with Fino Tinto Seco
Original food and wine pairings with Fino Tinto Seco
The Fino Tinto Seco of Winery Terroirs du Monde matches generally quite well with dishes of beef, pasta or veal such as recipes of steak tartare, pasta with mussels or escalope cordon bleu.
Details and technical informations about Winery Terroirs du Monde's Fino Tinto Seco.
Discover the grape variety: Mandó
Supple, fruity reds with a clear ruby robe, silky tannins and an airy palate, with signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and Levantine garrigue notes. A rustic, airy, near-extinct profile. Preserved for its heritage value, it is among the Levantine native grapes under study. Near-extinct native Spanish black grape from Valencia and Alicante.
Last vintages of this wine
The best vintages of Fino Tinto Seco from Winery Terroirs du Monde are 2018, 2017, 2016, 0
Informations about the Winery Terroirs du Monde
The Winery Terroirs du Monde is one of of the world's greatest estates. It offers 14 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.
