Bodegas XalóVall de Xaló Tinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vall de Xaló Tinto from the Bodegas Xaló
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vall de Xaló Tinto of Bodegas Xaló in the region of Valence is a powerful with a nice freshness.
Food and wine pairings with Vall de Xaló Tinto
Pairings that work perfectly with Vall de Xaló Tinto
Original food and wine pairings with Vall de Xaló Tinto
The Vall de Xaló Tinto of Bodegas Xaló matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust, eggplant and zucchini lasagna or cordon bleu with veal and cured ham.
Details and technical informations about Bodegas Xaló's Vall de Xaló Tinto.
Discover the grape variety: Madeleine-Sylvaner
Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Vall de Xaló Tinto from Bodegas Xaló are 2017, 2014, 2018, 2015 and 0.
Informations about the Bodegas Xaló
The Bodegas Xaló is one of of the world's greatest 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
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
