Bodegas BastidaViña Záncara Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Viña Záncara Tinto from the Bodegas Bastida
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Záncara Tinto of Bodegas Bastida in the region of Murcie is a powerful.
Food and wine pairings with Viña Záncara Tinto
Pairings that work perfectly with Viña Záncara Tinto
Original food and wine pairings with Viña Záncara Tinto
The Viña Záncara Tinto of Bodegas Bastida matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue vigneronne au vin rouge, zucchini and goat cheese lasagna or veal tagine with potatoes and olives.
Details and technical informations about Bodegas Bastida's Viña Záncara Tinto.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Viña Záncara Tinto from Bodegas Bastida are 0
Informations about the Bodegas Bastida
The Bodegas Bastida is one of of the world's great estates. It offers 19 wines for sale in the of Murcie to come and discover on site or to buy online.
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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
