Winery AmbataGran Ambata
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Gran Ambata from the Winery Ambata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Ambata of Winery Ambata in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Gran Ambata
Pairings that work perfectly with Gran Ambata
Original food and wine pairings with Gran Ambata
The Gran Ambata of Winery Ambata matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, eggplant and zucchini lasagna or osso bucco.
Details and technical informations about Winery Ambata's Gran Ambata.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Gran Ambata from Winery Ambata are 2011
Informations about the Winery Ambata
The Winery Ambata is one of of the world's greatest estates. It offers 3 wines for sale in the of Bierzo to come and discover on site or to buy online.
The wine region of Bierzo
The wine region of Bierzo is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Descendientes de J. Palacios or the Domaine Descendientes de J. Palacios produce mainly wines red, white and pink.
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.
News related to this wine
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.