Bodega Gross HermanosBocatinta Roble
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Bocatinta Roble of the Bodega Gross Hermanos is in the top 70 of wines of Málaga.
Taste structure of the Bocatinta Roble from the Bodega Gross Hermanos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bocatinta Roble of Bodega Gross Hermanos in the region of Andalousie is a powerful with a nice freshness.
Food and wine pairings with Bocatinta Roble
Pairings that work perfectly with Bocatinta Roble
Original food and wine pairings with Bocatinta Roble
The Bocatinta Roble of Bodega Gross Hermanos matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with mushrooms, pasta with artichoke hearts and bacon or gigolette of rabbit.
Details and technical informations about Bodega Gross Hermanos's Bocatinta 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 Bocatinta Roble from Bodega Gross Hermanos are 0
Informations about the Bodega Gross Hermanos
The Bodega Gross Hermanos is one of of the world's greatest estates. It offers 3 wines for sale in the of Málaga to come and discover on site or to buy online.
The wine region of Málaga
Mediterranean Andalusian DO, one of Spain's oldest. Signature sweet wines: Pedro Ximénez and Moscatel sun-dried on paseras: dark, opulent nectars with notes of raisin, fig, date, honey, coffee, cocoa, caramel and an oxidative touch — from dry "Pajarete" to sweet Dulce. DO Sierras de Málaga since 2001 for dry stills (floral Moscatel, fruity Romé, supple Tempranillo, peppery Syrah). Schist and limestone soils.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
