Bodegas XalóMarnes 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 Marnes Tinto from the Bodegas Xaló
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marnes Tinto of Bodegas Xaló in the region of Valence is a powerful.
Food and wine pairings with Marnes Tinto
Pairings that work perfectly with Marnes Tinto
Original food and wine pairings with Marnes Tinto
The Marnes Tinto of Bodegas Xaló matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, lasagne with two salmons or vital tone / vitello tonnato (italy).
Details and technical informations about Bodegas Xaló's Marnes Tinto.
Discover the grape variety: Kanzler
Aromatic, full-bodied whites to drink young with a golden robe, ample palate with moderate acidity, showing signature muscat, white flower (elderflower), ripe white-fleshed fruit and floral aromas. Also produced as off-dry. Grown in small quantities in Rhineland-Hesse and the German Palatinate for typical dry and medium-dry wines. White variety obtained in 1927 at Alzey by Georg Scheu (müller-thurgau × silvaner), early-ripening.
Last vintages of this wine
The best vintages of Marnes Tinto from Bodegas Xaló are 2017, 0
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
