Bacalhôa Catarina Tinto 2019
- Bacalhôa – Vinhos de Portugal (J.P. Vinhos)
- Red wine - dry
- Portugal - Peninsula de Setubal
- Castelão - blend
€12.95*
No longer available
Information about "Bacalhôa Catarina Tinto 2019"
In a deep red, the Bacalhôa Catarina Tinto flows into the glass and exudes concentrated aromas of red fruits with nuances of toasted. On the palate, it shows well-integrated acidity, an elegant yet full-bodied structure and velvety tannins. It ends in a long-lasting, extremely satisfying finish.
This text has been automatically translated.
Nach der Ernte wurden die Rebsorten nach traditionellen Methode separat vinifiziert. Die hälfte des Weins reifte für 14 Monate in hervorbelegten Fässern aus französischer Eiche vor die verschiedenen Weine verschnitten und abgefüllt wurden.
| Main grape varietal: | Castelão |
|---|---|
| Wine region: | Peninsula de Setubal |
| bottle closure: | cork |
| bottle size [liter]: | 0,75 |
| classification: | Vinho Regional |
| country of origin: | Portugal |
| single varietal / blend: | blend |
| vinification and maturation: | Barrique |
| vintage: | 2019 |
| wine style: | dry |
| wine type: | Red wine |
| Legal drinking age | 16 |
|---|---|
| Distributor | Bacalhôa Vinhos de Portugal, P-2925-901 Azeitão |
| Recommended dishes | Geflügel, Lamm, Pasta, Rind, Schwein, Portugiesische Gerichte, Tapas |
| Grape varietals | Castelão 68%, Alicante Bouschet 32% |
| Serving temperature [°C] | 16 - 18 °C |
| Storable up to (at perfect conditions) | 2023 |
| Winemaker | Filipa Tomás da Costa |
| Alcohol concentration [Vol%]: | 14.5 |
|---|---|
| Residual sugar [g/l] | 1.5 |
| SO2 Content [mg/l] | 70 |
| pH-value | 3.64 |
| Acid content [g/l] | 5.8 |