Food pairing
Ideal for lamb or beef dishes in the oven
Grapes: 10% Touriga Franca, 45% Tinta Caiada (Parraleta), 45% Tinta Grossa (Tinta Barroca)
Manual harvest followed by sorting table.
Submitted to cold shock with an exchanger for grape seed and skin. Controlled-temperature fermentation occurred in small, stainless steel wine presses. Aged for 10 months in clay amphorae
Tinta Caiada is a very lesser-known grape variety of Portugal the use of which is mainly and mostly taken into blends. Referred to as Parraleta mainly in the regions of Spain, this grape variety is addressed as Tinta Caida in all the regions of Portugal along with a number of Mediterranean countries.
Although most of the use of this red wine grape variety is taken into blends, some of the winemakers use this red wine grape variety in the production of several varietal wines.
The wines prepared out of this red wine grape variety mainly come from the region of Alentejo. These wines so produced are considered to be rich, bold as well the wines produced in the New World styles. This red wine grape variety is also grown in the region of Douro, where it is referred to as Tinta Lameira.
The principal use of this red wine grape variety particularly in the region of Douro is in the preparation of amazing Port wines.
This grape variety is not one of the five grape varieties that are preferred for the use of Port wines and therefore the plantings of this red wine grape variety are relatively few as well as far between, specifically when compared to the major favorite Port wines such as Tinta Roriz as well as Touriga Franca.
Although a majority of the plantings of this red wine grape variety is found in the region of Alentejo as well as Douro, this grape variety is not specifically restricted to these two regions.
The recent studies of the ampelographers have proved that the plantings of this red wine grape variety are also found in the regions of Somontano in north-eastern Spain.
Alcoholcontent
14%
pH: 3,86
Store & Serve
Serve at 16-18°C
Critics & Awards