Winery Pío del RamoBetola The Cat Rosè
Pink wine
This wine generally goes well with
Details and technical informations about Winery Pío del Ramo's Betola The Cat Rosè.
Discover the grape variety: Terret
Terret noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. 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. Terret Noir can be found in many vineyards: South West, Cognac, Bordeaux, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Betola The Cat Rosè from Winery Pío del Ramo are 0, 2018
Informations about the Winery Pío del Ramo
The Winery Pío del Ramo is one of of the world's great estates. It offers 22 wines for sale in the of Jumilla to come and discover on site or to buy online.
The wine region of Jumilla
The wine region of Jumilla is located in the region of Murcie of Spain. Wineries and vineyards like the Domaine Bodegas El Nido or the Domaine Bodegas El Nido produce mainly wines red, white and pink. The most planted grape varieties in the region of Jumilla are Cabernet-Sauvignon, Tempranillo and Petit Verdot, they are then used in wines in blends or as a single variety. On the nose of Jumilla often reveals types of flavors of oak, orange blossom or honeysuckle and sometimes also flavors of stone fruit, grass or jasmine.
The wine region of Murcie
Murcia is one of the smallest and least known regions in Spain. Nestled in the extreme Southeast of the country, it is bordered by Andalusia to the west, Castilla-La Mancha to the North, Valencia to the east and the Mediterranean Sea to the south. This small administrative region consists of a single province and an administrative centre that share the same name. As far as wine is concerned, Murcia has three designations of origin.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
