Bodegas XalóMalvarrosa 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 Malvarrosa Tinto from the Bodegas Xaló
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malvarrosa Tinto of Bodegas Xaló in the region of Valence is a powerful.
Food and wine pairings with Malvarrosa Tinto
Pairings that work perfectly with Malvarrosa Tinto
Original food and wine pairings with Malvarrosa Tinto
The Malvarrosa Tinto of Bodegas Xaló matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish (anglerfish) à la sétoise, cannelloni au gratin stuffed with bolognese sauce or small stuffed provençal dishes.
Details and technical informations about Bodegas Xaló's Malvarrosa Tinto.
Discover the grape variety: Petit Rouge
Supple and fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry), spices, violet and fresh alpine notes. An airy mountain profile to drink young or with short cellaring. An essential component of the Valle d'Aosta Torrette DOC appellation and Valdostan reds, it defines the viticultural identity of the north-western Italian Alps. Native Italian black grape from the Aosta Valley.
Last vintages of this wine
The best vintages of Malvarrosa Tinto from Bodegas Xaló are 0, 2016
Informations about the Bodegas Xaló
The Bodegas Xaló is one of of the world's great estates. It offers 31 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
