Bodega La SerranaUttaris Mencía
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Uttaris Mencía from the Bodega La Serrana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Uttaris Mencía of Bodega La Serrana in the region of Castille-et-Léon is a powerful with a nice freshness.
Food and wine pairings with Uttaris Mencía
Pairings that work perfectly with Uttaris Mencía
Original food and wine pairings with Uttaris Mencía
The Uttaris Mencía of Bodega La Serrana matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of very soft beef bourguignon, potjevlesch (northern france) or moist parmesan steak.
Details and technical informations about Bodega La Serrana's Uttaris Mencía.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Uttaris Mencía from Bodega La Serrana are 0
Informations about the Bodega La Serrana
The Bodega La Serrana is one of of the world's greatest estates. It offers 12 wines for sale in the of Bierzo to come and discover on site or to buy online.
The wine region of Bierzo
The wine region of Bierzo is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Descendientes de J. Palacios or the Domaine Descendientes de J. Palacios produce mainly wines red, white and pink.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
