Winery Xavier SantanaRegional Tinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Regional Tinto from the Winery Xavier Santana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Regional Tinto of Winery Xavier Santana in the region of Península de Setúbal is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Regional Tinto
Pairings that work perfectly with Regional Tinto
Original food and wine pairings with Regional Tinto
The Regional Tinto of Winery Xavier Santana matches generally quite well with dishes of beef, pasta or veal such as recipes of boles de picolat (catalan meatballs), meat lasagna or veal shoulder with cream and tarragon.
Details and technical informations about Winery Xavier Santana's Regional Tinto.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Regional Tinto from Winery Xavier Santana are 2018, 0
Informations about the Winery Xavier Santana
The Winery Xavier Santana is one of of the world's greatest estates. It offers 14 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: Smoked
Qualifier of smells close to those of smoked food, characteristic, among other things, of the Sauvignon grape variety; hence the name of smoked white given to this variety.
