Tinto Cao is one of the five “noble grape” that are used in Port wine production, due to its ability to produce high-quality wines.

Tinto Cao is a black-skinned grape variety grown in the Portuguese Douro Valley. It is a cross between the indigenous Portuguese varieties Tinta Amarela and Bastardo. The variety is known for its intense, dark colour and its tannic structure, with aromas of blackberries, dark cherries, and prunes. It has a medium body with flavours of dark plums, spiciness, black pepper, and a hint of violets.

Tinto Cao is mainly grown in the Douro Valley, Portugal. It is well-suited to the region’s warm climate and soils, and is often blended with other varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz. Tinto Cao is a vigorous variety, and is best-suited to low-yielding vineyards. It needs to be pruned severely to ensure that the fruit ripens properly. The grapes are usually harvested in late September to early October and are fermented in stainless steel tanks. In the Douro region, Tinto Cao is used to produce full-bodied red wines with a high alcohol content. The wines are typically aged in large oak casks for a minimum of two years, resulting in wines with intense tannins and a long finish. Tinto Cao is a great food pairing wine. It pairs well with red meats such as steak, as well as game meats and intensely flavoured dishes. It can also be enjoyed with hard cheeses such as Manchego.

Tinto Cao is sometimes referred to as a “noble grape” due to its ability to produce high-quality wines.