Winery AgrotaulaArrels de Bocoi
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Arrels de Bocoi from the Winery Agrotaula
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arrels de Bocoi of Winery Agrotaula in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Arrels de Bocoi
Pairings that work perfectly with Arrels de Bocoi
Original food and wine pairings with Arrels de Bocoi
The Arrels de Bocoi of Winery Agrotaula matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust, very simple spaghetti carbonara or chicken supreme with morels.
Details and technical informations about Winery Agrotaula's Arrels de Bocoi.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Arrels de Bocoi from Winery Agrotaula are 2009, 0
Informations about the Winery Agrotaula
The Winery Agrotaula is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
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.
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.
