The flavor of jam in wine of Castille-et-Léon
Discover the of Castille-et-Léon wines revealing the of jam flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Castille-et-Léon flavors
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
~72,000 ha, clay-limestone soils.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
Other flavors in the same category
What are the typical grape varieties with flavor de jam of Castille-et-Léon?
- TempranilloIn 65% of wines with flavor de jam
- Cabernet-sauvignonIn 10% of wines with flavor de jam
- MenciaIn 9% of wines with flavor de jam
- MerlotIn 8% of wines with flavor de jam
- Tinto finoIn 5% of wines with flavor de jam
- Tinta de toroIn 3% of wines with flavor de jam
- Albillo mayorIn 1% of wines with flavor de jam
- VerdejoIn 1% of wines with flavor de jam
- Cabernet francIn 1% of wines with flavor de jam
- Pinot noirIn 1% of wines with flavor de jam