Winery AbanicoTinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Abanico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Abanico in the region of Vinos de Pago is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Abanico matches generally quite well with dishes of beef, pasta or veal such as recipes of improved horse steak, pasta with lemon and comté cheese or veal rouelle normande.
Details and technical informations about Winery Abanico's Tinto.
Discover the grape variety: Rondo
An interspecific cross between Zarya Severa (Sayanets Malengra x Amurensis) - a Russian variety - and Saint Laurent, obtained in 1964 by Vilem Kraus (Czech Republic) and then tested at the Geisenheim Research Institute (Germany). It can be found in Germany, Denmark, the Netherlands, Belgium, England, Ireland and Switzerland, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Tinto from Winery Abanico are 2018, 2019
Informations about the Winery Abanico
The Winery Abanico is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
