Winery Vinicola Longa VidaVinho Fino Tinto Seco Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Vinho Fino Tinto Seco Cabernet Sauvignon
Pairings that work perfectly with Vinho Fino Tinto Seco Cabernet Sauvignon
Original food and wine pairings with Vinho Fino Tinto Seco Cabernet Sauvignon
The Vinho Fino Tinto Seco Cabernet Sauvignon of Winery Vinicola Longa Vida matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef casserole, gypsy sauce or couscous without couscous maker.
Details and technical informations about Winery Vinicola Longa Vida's Vinho Fino Tinto Seco Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Vinho Fino Tinto Seco Cabernet Sauvignon from Winery Vinicola Longa Vida are 0
Informations about the Winery Vinicola Longa Vida
The Winery Vinicola Longa Vida is one of of the world's greatest estates. It offers 3 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
State of southern Brazil, a renowned specialist in altitude wines (IG "Vinhos de Altitude"), vineyards between 870 and 1,300 m. A cool climate without a dry season marking freshness and tension. Precise Chardonnay whites with signature notes of citrus, green apple, white flowers and saline minerality, crisp acidity. Lively Sauvignon (boxwood, exotic fruits).
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.
