Winery BarbadilloNo ni ná Roble
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The No ni ná Roble of the Winery Barbadillo is in the top 40 of wines of Cádiz.
Taste structure of the No ni ná Roble from the Winery Barbadillo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No ni ná Roble of Winery Barbadillo in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with No ni ná Roble
Pairings that work perfectly with No ni ná Roble
Original food and wine pairings with No ni ná Roble
The No ni ná Roble of Winery Barbadillo matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, pasta with 4 cheese sauce or vienna cutlets.
Details and technical informations about Winery Barbadillo's No ni ná Roble.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of No ni ná Roble from Winery Barbadillo are 2017, 0
Informations about the Winery Barbadillo
The Winery Barbadillo is one of of the world's great estates. It offers 87 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Gross
Champagne with between 6 and 15 grams of sugar (see dosage liqueur).
