Bodega de SerónDidacus Barrica Premium
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Didacus Barrica Premium from the Bodega de Serón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Didacus Barrica Premium of Bodega de Serón in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Didacus Barrica Premium
Pairings that work perfectly with Didacus Barrica Premium
Original food and wine pairings with Didacus Barrica Premium
The Didacus Barrica Premium of Bodega de Serón matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kig ar farz breton, lamb garam massala or boar in civet.
Details and technical informations about Bodega de Serón's Didacus Barrica Premium.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Last vintages of this wine
The best vintages of Didacus Barrica Premium from Bodega de Serón are 2015, 2014, 2012, 0 and 2013.
Informations about the Bodega de Serón
The Bodega de Serón is one of of the world's greatest estates. It offers 4 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
