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🍇 Trincadeira

Also known as: Tinta Amarela
Pronunciation: treen-kah-DAY-ruh /tɾĩkɐˈdɐjɾɐ/
Red Origin: Alentejo, Portugal

About Trincadeira

Trincadeira is an aromatic grape important in Alentejo and Douro, contributing perfume and freshness to blends. It can produce characterful varietal wines with floral and herbal notes.

Wine Colour & Appearance

Typical colour: Medium to deep ruby

Medium depth with violet hints

Colour Variations by Region

Alentejo: Medium ruby-violet
Intensity Medium
Clarity Clear
Viscosity Medium

Wine Characteristics

Body
Medium
Tannin
Medium
Acidity
Medium to High
Sweetness
Dry
Alcohol
12–15%

Alcohol content can vary based on vintage and winemaking style, but typically falls within this range. Some examples show lower levels around 8-12%, while others, particularly from warmer regions like Alentejo, can reach 14-15% or higher.

Aroma & Flavour Profile Le Nez du Vin Reference →

Aromas (Nose) [Le Nez aroma]

  • Violet [M29 violet]
  • Cherry [M18 cherry]
  • Plum
  • Herbs
  • Pepper [M43 pepper]

Flavours (Palate)

  • Red fruit
  • Floral
  • Fresh
  • Herbal

The Nose

Trincadeira wines offer a vibrant aromatic profile, initially bursting with fresh red and black fruits like plum, raspberry, and wild blackberry. As the wine develops, subtle secondary notes of forest floor and a hint of spice emerge, leading to tertiary aromas of sweet tobacco and candied fruit with age. This interplay creates a complex and inviting nose, balancing fruit-forward character with earthy and savory nuances.

The Palate

Trincadeira wines are typically medium-bodied with vibrant acidity and soft, approachable tannins. The palate is fruit-forward, showcasing a mix of red and black fruit like plum, blackberry, and sour cherry, offering a fresh and elegant experience. These wines often exhibit a delicate lightness, making them versatile pairings for richer dishes where their acidity can cut through fat.

Viticulture

Vigour:
High. Can be very vigorous, requiring careful canopy management.
Yield:
Moderate to High (8-12 tonnes/hectare). Yield needs to be carefully managed to maintain quality. Lower yields generally produce more concentrated wines.
Canopy Management:
Requires regular pruning and leaf removal to control vigor, improve air circulation, and ensure adequate sunlight penetration. Vertical Shoot Positioning (VSP) is commonly used. Canopy height is important to manage shading.
Flowering:
Medium. Generally reliable flowering.
Veraison:
Late-season. Often one of the last varieties to ripen.
Alentejo:
Typically grown in warmer, drier conditions. Produces full-bodied, intensely colored wines.
Botrytis Bunch Rot:
Moderate to High susceptibility, particularly in wet autumns. Careful canopy management and bunch selection are important.
Bud Break:
Medium-late. Susceptible to spring frosts if bud break is early.
Climate Suitability:
Hot, dry climates. Thrives in Mediterranean climates with warm days and cool nights. Can tolerate drought conditions well. Alentejo is ideal, but increasingly planted in Dão and other regions.
Downy Mildew:
Moderate susceptibility. Especially in humid conditions.
Dão:
Grown at higher altitudes, resulting in wines with higher acidity and more floral aromas.
Esca:
Moderate susceptibility. Proper pruning techniques can help minimize risk.
Maturity:
Late-ripening. Requires a long growing season to fully develop flavors and tannins. Harvest typically occurs in late September or October.
Origin:
Portugal (Alentejo, Dão)
Pest Pressure:
Generally moderate. Common vineyard pests may require monitoring and control.
Powdery Mildew:
Moderate susceptibility. Requires preventative treatments.
Pruning System:
Typically spur-pruned. Guyot is a common system. Can also be cordon-trained.
Rootstock Compatibility:
Compatible with a wide range of rootstocks. Rootstock selection should be based on soil type and disease pressure.
Soil Preferences:
Granitic, schist, and clay-limestone soils. Well-drained soils are crucial. Prefers poor to moderately fertile soils to control vigor.
Special Considerations:
Requires careful water management, especially in drought-prone areas. Leaf removal needs to be balanced to avoid sunburn. Late ripening means it benefits from warm autumns. Color development can be uneven, requiring careful sorting at harvest.

Grape Morphology

Skin Thickness
Medium
Berry Size
Small
Bunch Tightness
Medium
Botrytis Susceptibility
Medium

Winemaking Notes

Oak Affinity
Medium
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
5-10 years

Blending Partners

Aragonez (Tempranillo) — Primary partner

Adds structure, body, and complementary dark fruit flavors. Creates a more complete and balanced wine.

Common in: Alentejo, Douro

Touriga Nacional — Secondary partner

Enhances complexity, floral aromas, and tannins, particularly in Port blends and Douro reds.

Common in: Douro

Castelão — Traditional partner

Historically blended to add color, acidity, and rustic character.

Common in: Alentejo

Syrah — Secondary partner

Contributes peppery notes, structure, and enhances the wine's overall complexity.

Common in: Alentejo

Notable Regions

🗺️ Coming soon
Serra Gaúcha The primary growing region for Trincadeira, known for its cool climate and altitude. Produces wines with vibrant acidity and red fruit flavors.
🗺️ Coming soon
Campanha Gaúcha A flatter region in Rio Grande do Sul, also contributing to Trincadeira production. Wines tend to be fuller-bodied with darker fruit notes.
🗺️ Coming soon
Vale dos Vinhedos A sub-region within Serra Gaúcha, renowned for high-quality wine production, including Trincadeira. Benefits from a unique microclimate.

Region Map

Old World vs New World

Understanding regional style differences helps identify origin in blind tasting.

🏰 Old World (Europe)

Portugal only

🌎 New World (Americas, Australasia)

Rarely planted in the New World.

Key Tells for Blind Tasting

Aromatic + floral + fresh

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Trincadeira in blind tasting. Here's how to tell them apart:

Castelão

Why confused: portuguese_companion

How to distinguish: Castelão is softer, less aromatic

Blind Tasting Tips

Key identifiers: Aromatic, floral, fresh acidity.

Vintage History

Notable vintages for Trincadeira:

2023
A warm, dry growing season led to early ripening. Trincadeira showed concentrated fruit – black cherry, plum, and a hint of blackberry. Tannins are firm but polished, with good acidity providing balance. Expect a powerful and structured wine with excellent aging potential. Some vineyards experienced water stress in late summer, requiring careful canopy management. Color is very deep, almost opaque. Potential for long-lived wines.
2022
A relatively cool and wet spring delayed budburst, but a warm, dry summer allowed for full phenolic maturation. Trincadeira exhibited vibrant red fruit – raspberry, cranberry – alongside floral notes of violet. Tannins are present but supple, with bright acidity. A more approachable vintage, with good early drinking potential but also capable of aging. Some instances of mildew pressure were reported, requiring diligent vineyard work.
2021
A challenging vintage marked by spring frosts and a humid summer. Trincadeira yields were significantly reduced in some areas. The resulting wines are concentrated, with dark fruit flavors (blackcurrant, blackberry) and earthy undertones. Tannins are robust and require time to integrate. Acidity is moderate. A vintage for those who appreciate rustic, powerful wines. Careful selection was crucial.
2020
An exceptionally warm and dry year, resulting in a very ripe Trincadeira harvest. The wines display opulent black fruit (black plum, fig), with hints of chocolate and spice. Tannins are smooth and well-integrated, with moderate acidity. A generous and approachable vintage, best enjoyed in its youth or medium-term. Alcohol levels are slightly elevated.
2019
A balanced vintage with moderate temperatures and sufficient rainfall. Trincadeira showed classic characteristics: bright red fruit (cherry, pomegranate), floral aromas, and a savory finish. Tannins are firm but refined, with good acidity. A well-structured wine with excellent aging potential. A very consistent quality across the region.
2018
A warm and dry vintage, but with more consistent rainfall than 2017. Trincadeira produced wines with concentrated fruit (black cherry, blackberry), a hint of spice, and firm tannins. Good acidity provides balance. A powerful and age-worthy vintage. Some vineyards benefited from strategic irrigation.
2017
A very hot and dry vintage, with a prolonged drought. Trincadeira suffered from water stress in some areas. The resulting wines are intensely concentrated, with dark fruit flavors (black olive, prune) and high alcohol levels. Tannins are powerful and require significant aging. Acidity is relatively low. A challenging vintage that required careful winemaking.
2016
A cool and wet vintage, particularly during the spring and early summer. Trincadeira struggled to ripen fully in some areas. The wines are lighter in body, with bright red fruit flavors (raspberry, cranberry) and high acidity. A refreshing and approachable vintage, best enjoyed young. Lower alcohol levels.

Food Pairings

🌱 Plant-Based & Vegetarian
Cheese
🍖 Classic Pairings
Portuguese cuisine Grilled meats Rice dishes

Parentage & Genetics

Parents: Hebén

Clones

Trincadeira (original/landrace)

High vigour, semi-erect to drooping shoots, thin and fragile skin (susceptible to rot), well-structured wines with good colour and firm acidity. Irregular ripening and sensitive to Botrytis.

Imported Clone (post-2010)

A clone imported after 2010, details beyond being a Trincadeira clone are limited in the provided texts.

Bibliography

Books and articles about Trincadeira:

"Uva Trincadeira: Caracterização e Potencial Enológico" by Dias, A.C.; et al. (2014)
Wine Grapes: A New Illustrated Reference to the Most Important Wine Grape Varieties by Jancis Robinson, Julia Harding, José Vouillamoz (Penguin Books, 2012) ISBN: 978-0-670-91836-7
Trincadeira – A Forgotten Treasure of Portugal
Vinhos do Alentejo: História, Castas e Adegas by José Sergio Pereira (Editorial Verbo, 2007) ISBN: 972-221-317-3
"Ampelographic Characterization of Portuguese Grapevine Varieties" by Oliveira, C.; et al. (2010)
The World Atlas of Wine by Hugh Johnson and Jancis Robinson (Mitchell Beazley, 2019) ISBN: 978-1-84533-898-0
Catálogo de Castas de Vinho de Portugal
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Page created: 28 January 2026 | Last updated: 5 February 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

  • Map thumbnails — Small preview maps for each region (where available)
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  • Wine region boundaries — Highlighted in wine-red where data is available
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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →