Winery Amiguete - Coleccion Tempranillo

Winery AmigueteColeccion Tempranillo

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Coleccion Tempranillo of Winery Amiguete is a red wine from the region of Unknow region.
This wine generally goes well with pork, beef or game (deer, venison).

Wine flavors and olphactive analysis

Details and technical informations about Winery Amiguete's Coleccion Tempranillo.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Tempranillo

The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Coleccion Tempranillo - 0
In the top 100 of of Unknow region wines
Average rating: 3.51110.50

The best vintages of Coleccion Tempranillo from Winery Amiguete are 0

Informations about the Winery Amiguete

The winery offers 3 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Région inconnue

The Winery Amiguete is one of of the world's greatest estates. It offers 3 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 750 of of Unknow region wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of Unknow region

This is not a known wine region.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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