Winery TroisFlor de Trois Península de Setúbal
Red wine
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 Flor de Trois Península de Setúbal from the Winery Trois
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Flor de Trois Península de Setúbal of Winery Trois in the region of Península de Setúbal is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Flor de Trois Península de Setúbal
Pairings that work perfectly with Flor de Trois Península de Setúbal
Original food and wine pairings with Flor de Trois Península de Setúbal
The Flor de Trois Península de Setúbal of Winery Trois matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with balsamic sauce, spaghetti neapolitan style or osso bucco.
Details and technical informations about Winery Trois's Flor de Trois Península de Setúbal.
Discover the grape variety: Araignan
Araignan blanc is a grape variety that originated in France (south of France). 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 large bunches and large grapes. Araignan blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Flor de Trois Península de Setúbal from Winery Trois are 2017, 0
Informations about the Winery Trois
The Winery Trois is one of of the world's greatest estates. It offers 4 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
