It may be said that Trincadeira has a true passion for heat. Therefore, for centuries it has been chosen as one of the main varieties by the Portuguese regions with hotter summers. It is the most cultivated variety in Alentejo, but it has also a strong presence in Douro
(under the name of Tinta Amarela) and in Ribatejo. It was also adopted in Estremadura, Palmela and the Algarve, though a smaller quantity.
It is difficult to work this variety in the vine and it doesn’t do well in damp regions or fertile soils, where it is more prone to disease. The skin of the grapes is fragile and doesn’t stand the rain, rotting easily.
Its great qualities are only evident in drier regions, with poor soils and dry and hot climate during maturation. Under these conditions, and especially in Alentejo and some areas of Ribatejo, it originates wines with a good colour concentration, very fruity aroma with vegetal notes (fresh herb) full-bodied and with good smooth but solid tannins, allowing a good evolution in bottle. With age, Trincadeira wines gain aromas and flavours of jam, red plum and also spices, such as cinnamon and clove. In Alentejo it is often used together with Aragonez grape, forming thus a very successful pair. Several wine producers of this region choose to produce single variety Trincadeira wines, where this variety can boast all the features which made it famous.
another term for Tempranillo