The flavor of minerality in wine of Castille-et-Léon
Discover the of Castille-et-Léon wines revealing the of minerality flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Castille-et-Léon flavors
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
It is known here by various synonyms, including Tinta del Pais, Tinto de Toro and Tinto Fino. It is the source of all the best wines in the region, with the exception of Bierzo, which makes good use of Mencia. The other grape varieties are the French varieties Cabernet Sauvignon, Merlot and Syrah. The white wines of Castilla y Léon are much less numerous than the reds, but hardly less prestigious.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
Other flavors in the same category
What are the typical grape varieties with flavor de minerality of Castille-et-Léon?
- TempranilloIn 58% of wines with flavor de minerality
- VerdejoIn 12% of wines with flavor de minerality
- MenciaIn 10% of wines with flavor de minerality
- Cabernet-sauvignonIn 9% of wines with flavor de minerality
- MerlotIn 6% of wines with flavor de minerality
- Albillo mayorIn 1% of wines with flavor de minerality
- Pinot noirIn 1% of wines with flavor de minerality
- BobalIn 1% of wines with flavor de minerality
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