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SOMMWINE GRAPE LIBRARY
Trincadeira
Also known as Trincadeira Preta, Tinta Amarela, Tinta Amarella
Trincadeira is a Portuguese black grape whose success depends on ripening healthy fruit. The vine is vigorous, and its thin-skinned berries are vulnerable to rot; in cooler or wetter conditions it may fail to ripen fully. When ripe, Portuguese wine sources describe raspberry, pepper, herbs and floral complexity, with colour and good acidity. In the Douro it is known as Tinta Amarela.
ColourRed
ClassificationVitis vinifera
Typical bodyNo universal body category asserted; the profile is style- and blend-dependent.
Typical acidityWines of Portugal describes good acidity in ripe wines. No fixed analytical value is asserted; site and harvest maturity matter.
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At a Glance
Alentejo reds, often blended
Typical tannin: No fixed tannin level asserted by the reviewed cultivar profile; extraction, maturity and blend affect the finished wine.
Aromas and Flavours
- ripe raspberry
- herbal and peppery notes
- spice and floral complexity
- herbaceous notes can dominate when fruit is underripe
Where It Grows
- Alentejo
- Douro
- Porto
- Trás-os-Montes
- Tejo
- Beiras
- Lisboa
- Península de Setúbal
- Algarve
- Portugal
Climate and Winemaking
Does best in hot, dry locations because ripening is not always achieved and the variety is sensitive to rot and vineyard diseases. It is particularly associated with Alentejo and Douro/Tejo but is grown throughout Portugal.
INIAV describes a vigorous, semi-erect vine with medium-season phenology, thin-skinned berries, high susceptibility to powdery mildew and rot and sensitivity to downy mildew. It recommends harvesting at full maturity to avoid herbaceous character. Wines of Portugal notes exuberant foliage, trimming needs, generally high but unreliable yields and disease sensitivity.
Harvest maturity is decisive in source descriptions: fully ripe fruit can produce robust, age-capable wines; early-picked fruit may show herbaceous character. The variety is often described in blends; no universal cellar regime is asserted.
Food Pairings
- Grilled or braised pork with ripe Trincadeira (editorial recommendation)
- Duck or red meat with an Alentejo-style blend (editorial recommendation)
- Charcuterie with fruit-led, ripe red styles (editorial recommendation)
Ageing Potential
- INIAV notes that complete ripeness is important for robust wines with keeping potential. No general ageing window asserted.
Test Your Knowledge
- Why does Trincadeira perform better in hot, dry locations?
- How does harvest maturity influence its aroma profile?
- What is the regional name used for Trincadeira in the Douro?
