Products tagged with 'elegante'

Red wine from Douro Superior sub-region, crafted from the Touriga Franca, Touriga Nacional, and Tinta Roriz grape varieties. It presents notes of fruit, notable acidity, a light astringency, and a delicate retronasal aroma. Ideal for pairing with meat dishes and pasta with tomato sauce.

White wine from Douro Superior, made from Rabigato and Viosinho grapes. Displays citrus and delicate notes, marked acidity, and creamy texture. Perfect to pair with fish dishes and codfish.

A white wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from the Arinto, Riesling, Chardonnay, and Fernão Pires grape varieties. It presents a citrine yellow colour, fresh and complex aromas, with a palate of notable acidity, powerful structure, and creamy texture. Ideal for pairing with salt cod, Zêzere trout, and cured Serra cheese.

A white wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from the Fonte Cal grape variety. It features a citrine colour with greenish highlights, fruity aromas with a slight floral hint of Cardo Serrano. On the palate, it is very flavorful, with elegant acidity and an enchanting freshness. Ideal for pairing with strong fish dishes or bacalhau and polvo à lagareiro.

A white wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from the Riesling grape variety. It has a citrine colour with greenish highlights, delicate aromas with the unmistakable character of Riesling. On the palate, it surprises with remarkable acidity, a striking structure, creamy texture, and a long, attractive finish. Ideal for pairing with strong fish dishes or bacalhau and polvo à lagareiro.

A white wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from Arinto and Verdelho. It has a citrine yellow colour with a bright appearance, delicate, evolved aromas with subtle wood notes. On the palate, it surprises with remarkable acidity, powerful structure, and a long, attractive finish. Ideal for pairing with bacalhau, Zêzere trout, lamb’s liver, and cured Serra cheese.