The winery CARM elaborates this Beyra Reserva , a red wine from Beiras with a blend based on tinta roriz, touriga nacional and jaén grapes. The Beyra Reserva is the ideal red to combine with ox and cheese.
“In one of the most remote areas of the Iberian Peninsula, on the border between the Douro Superior and Beira Alta regions, Rui Roboredo Madeira was among family that his passion grew for the aromas and smells of this land that shapes our character. Is goal is making wines with the character of our ‘terroir', expressed through native grape varieties, which he instill with a style of their own and an international profile.”
“Winemaker Rui Madeira notes: fruity aroma with mineral very elegant discreet. in balance with barrel notes. Wild fruits. spices. discrete notes of vanilla and toast. Fruity and persistent. with final fresh and elegant mouth. Try it with beef roasts. Iberian ham and cheeses.”
Fruity aroma with very elegant and discreet minerality in balance with barrel ageing notes. Berries, spices, subtle notes of vanilla and toast. Fruity and persistent with fresh and elegant aftertaste.
- Winemaker: Rui Madeira
- Winemaking: Hand picked grapes, reception with full destemming, followed by crushing and cooling. Fermentation between 22 - 26 ºC during 7 days with smooth maceration. Ageing during 8 months in 1/3 French and 2/3 American new oak barrels.
- Grape Varieties: Jaen, Tinta Roriz, Touriga Nacional.
- Food Pairing: Try it with beef roasts, Iberian ham and cheeses.
- Store and Serve Advices: Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.”