Bodegas HinojoAya Tinto
wine
This wine generally goes well with
The Aya Tinto of the Bodegas Hinojo is in the top 0 of wines of Gran Canaria.
Details and technical informations about Bodegas Hinojo's Aya Tinto.
Discover the grape variety: Petit Bouschet
Crossbreeding carried out in 1829 by Louis Bouschet de Bernard (father of Henri Bouschet, also known for his numerous varieties) between the aramon and the teinturier. It was practically multiplied all over the world. Today, it is an extinct grape variety and can only be found in a few private or public collections and conservatories.
Informations about the Bodegas Hinojo
The Bodegas Hinojo is one of of the world's greatest estates. It offers 2 wines for sale in the of Gran Canaria to come and discover on site or to buy online.
The wine region of Gran Canaria
The wine region of Gran Canaria is located in the region of Iles Canaries of Spain. Wineries and vineyards like the Domaine Carmelo Santana or the Domaine Agala produce mainly wines red, white and pink. The most planted grape varieties in the region of Gran Canaria are Cabernet-Sauvignon, Merlot and Verdelho, they are then used in wines in blends or as a single variety. On the nose of Gran Canaria often reveals types of flavors of oaky, earth or floral and sometimes also flavors of vegetal, black fruit or citrus fruit.
The wine region of Iles Canaries
The archipelago of the Canary Islands (or Las Canarias) is an autonomous community of Spain located in the North Atlantic Ocean, 110 km from the west coast of Morocco. The wine trade there is far from famous - few local wines come out of the Canary Islands - but there is a Long and unique wine tradition in the region. The spectacularly high Canary Islands are located at a latitude of about 28°N, making it the most tropical wine region in Europe. It was thanks to this position, once traversed by naval trade routes, that the local wine industry flourished, shortly after the islands came under Spanish control in the early 15th century.
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.
