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Cabeço do Mocho Colheita Selecionada 2019 Red Wine
Cabeço de Mocho Red Wine is the result of an excellent combination of Alfrocheiro, Jaen, Tinta Roriz and Touriga-Nacional grape varieties produced and vinified at Quinta das Camélias. It presents a deep ruby colour with dark red nuances. The aroma is very complex and delicate, showing mature notes of cherry and blackberry, combined with expressions of fresh vanilla and a light hint of clove. In the mouth it is full and round, well muscled with educated tannins. It shows finesse, exquisite bouquet and a long persistence. It should be served at 16-18º accompanying red meat dishes and strong cheeses.
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Cabeço de Mocho Red Wine is the result of an excellent combination of Alfrocheiro, Jaen, Tinta Roriz and Touriga-Nacional grape varieties produced and vinified at Quinta das Camélias. It presents a deep ruby colour with dark red nuances. The aroma is very complex and delicate, showing mature notes of cherry and blackberry, combined with expressions of fresh vanilla and a light hint of clove. In the mouth it is full and round, well muscled with educated tannins. It shows finesse, exquisite bouquet and a long persistence. It should be served at 16-18º accompanying red meat dishes and strong cheeses.
CabecoMochoW9691
60 eks.
Dataark
- Regionen
- Dão
- Stor flaske
- White meats, pastas dishes and grilled seafood
- Land
- Portugal
- Type
- Red Wine
- År
- 2019
- Vekt
- 1.5
- Cast
- Touriga Nacional, Alfrocheiro, Jaen, Tinta Roriz
- Alkohol
- 14.5%
- Vinprodusent
- Carlos Silva
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Cabeço de Mocho Red Wine is the result of an excellent combination of Alfrocheiro, Jaen, Tinta Roriz and Touriga-Nacional grape varieties produced and vinified at Quinta das Camélias. It presents a deep ruby colour with dark red nuances. The aroma is very complex and delicate, showing mature notes of cherry and blackberry, combined with expressions of fresh vanilla and a light hint of clove. In the mouth it is full and round, well muscled with educated tannins. It shows finesse, exquisite bouquet and a long persistence. It should be served at 16-18º accompanying red meat dishes and strong cheeses.
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