Bodega y Viñedos MairesTentemozo Tinto Joven
wine
This wine generally goes well with
The Tentemozo Tinto Joven of the Bodega y Viñedos Maires is in the top 0 of wines of Toro.
Details and technical informations about Bodega y Viñedos Maires's Tentemozo Tinto Joven.
Discover the grape variety: Corvina Grossa
Supple, fruity reds with a clear to intense ruby colour, silky tannins and charming palate, showing signature aromas of red fruits (cherry, morello cherry, raspberry), gentle spices, violet and typical bitter notes. Airy profile for early or short-aged drinking. Contributes to Valpolicella DOC and Bardolino DOC blends, adding roundness and fruitiness. Larger, more productive cluster variant of corvina, a native Italian black variety from Veneto.
Last vintages of this wine
The best vintages of Tentemozo Tinto Joven from Bodega y Viñedos Maires are 0
Informations about the Bodega y Viñedos Maires
The Bodega y Viñedos Maires is one of of the world's greatest estates. It offers 6 wines for sale in the of Toro to come and discover on site or to buy online.
The wine region of Toro
Historic DO of Castile and León, Duero valley near Portugal. Signature Tinta de Toro (local Tempranillo clone, 70%): powerful, concentrated reds with signature notes of blackberry, candied black cherry, plum, leather, tobacco, cocoa and spice, firm tannins and a dense palate — sunny wines of great ageing. Also round Garnacha, Malvasia and Verdejo as fresh whites. Extreme continental climate (40 °C summers), vineyards between 600-750 m.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
