Tinta Negra Mole
Tinta Negra Mole is a versatile grape variety primarily used in the production of Madeira wines, known for its adaptability and ability to produce a wide range of wine styles. It is also known as Tinta de Madeira
Varietal Origin: Tinta Negra Mole is native to the Portuguese island of Madeira, where it is the most widely planted grape variety.
Taste Profile: The wines made from Tinta Negra Mole tend to be medium-bodied with moderate acidity and a range of flavors including dark fruits, plum, cherry, and subtle floral notes. The style of the wines can vary from dry to semi-sweet or sweet, depending on the winemaking process.
Regional Styles: Tinta Negra Mole is primarily associated with the production of fortified Madeira wines. It is often used as a base wine for both dry and sweet styles of Madeira, offering versatility and contributing to the unique character of these wines. Due to its adaptability, it can be used to produce wines across a wide spectrum of sweetness levels and aging styles.
Note: Tinta Negra Mole is also used to produce still wines, particularly in the region of Madeira, where it is increasingly being used for table wines in addition to its traditional role in Madeira production.
Varietal Origin: Tinta Negra Mole is native to the Portuguese island of Madeira, where it is the most widely planted grape variety.
Taste Profile: The wines made from Tinta Negra Mole tend to be medium-bodied with moderate acidity and a range of flavors including dark fruits, plum, cherry, and subtle floral notes. The style of the wines can vary from dry to semi-sweet or sweet, depending on the winemaking process.
Regional Styles: Tinta Negra Mole is primarily associated with the production of fortified Madeira wines. It is often used as a base wine for both dry and sweet styles of Madeira, offering versatility and contributing to the unique character of these wines. Due to its adaptability, it can be used to produce wines across a wide spectrum of sweetness levels and aging styles.
Note: Tinta Negra Mole is also used to produce still wines, particularly in the region of Madeira, where it is increasingly being used for table wines in addition to its traditional role in Madeira production.
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