Winery AtanceBobal
Red wine
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 Bobal from the Winery Atance
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal of Winery Atance in the region of Valence is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bobal of Winery Atance in the region of Valence often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Bobal
Pairings that work perfectly with Bobal
Original food and wine pairings with Bobal
The Bobal of Winery Atance matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of lamb, homemade italian lasagna or veal tagine with potatoes and olives.
Details and technical informations about Winery Atance's Bobal.
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 Bobal from Winery Atance are 2013, 2018, 2017, 2015 and 0.
Informations about the Winery Atance
The Winery Atance is one of of the world's greatest estates. It offers 5 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
