Products tagged with 'portugal'

A red wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from the Touriga Nacional, Rufete, Cabernet Sauvignon, and Syrah grape varieties. It offers fruity notes, marked acidity, light astringency, and a long, seductive finish. Ideal for pairing with roasted meats, grilled meats, or oven-roasted sausages.

A white wine from the D.O.C. Beira Interior region, sub-region Cova da Beira, made from the Síria, Fonte Cal, and Arinto grape varieties. It presents a citrine colour with greenish highlights, fresh fruit aromas, and good acidity. 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 Fonte Cal, Síria, Arinto, and Verdelho grape varieties. It presents a citrine colour with greenish highlights, with mineral and fresh fruit aromas, and good acidity. 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 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.