Winery AnantoTinto
Red wine
This wine is a blend of 2 varietals which are the Bobal and the Tempranillo.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Ananto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Ananto in the region of Valence is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Ananto in the region of Valence often reveals types of flavors of earth, vegetal or spices and sometimes also flavors of red fruit, floral.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Ananto matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, pasta with ham or blanquette of veal.
Details and technical informations about Winery Ananto's Tinto.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Tinto from Winery Ananto are 2017, 2016, 2018, 0 and 2015.
Informations about the Winery Ananto
The Winery Ananto is one of of the world's greatest estates. It offers 7 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
