Bodegas y Viñedos Peral - Peral Sobremadre rosado

Bodegas y Viñedos PeralPeral Sobremadre rosado

The Peral Sobremadre rosado of Bodegas y Viñedos Peral is a pink wine from the region of Madrid.
This wine generally goes well with

Details and technical informations about Bodegas y Viñedos Peral's Peral Sobremadre rosado.

Winemaker
Jesús Peral
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Carla

Light, fruity reds with a pale ruby robe, soft tannins and an airy palate with moderate acidity, showing undemonstrative aromas of southern red fruits. Discreet rustic profile. Almost vanished from commercial cultivation, preserved in INRAE varietal collections, forming part of the pre-phylloxera heritage varieties studied for their genetic interest. Rare French black grape formerly grown in the Southwest.

Informations about the Bodegas y Viñedos Peral

The winery offers 10 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Madrid
Find the Bodegas y Viñedos Peral on Facebook and on Twitter

The Bodegas y Viñedos Peral is one of of the world's greatest estates. It offers 10 wines for sale in the of Madrid to come and discover on site or to buy online.

Top wine Madrid
In the top 65000 of of Spain wines
In the top 750 of of Madrid wines
In the top 60000 of pink wines
In the top 1500000 wines of the world

The wine region of Madrid

High-altitude Spanish DO (600-1,000 m), a qualitative renaissance led by old Garnacha vines. Sun-drenched, fine Garnacha reds with signature notes of ripe cherry, wild strawberry, garrigue, white pepper and a granite mineral touch, silky tannins and altitude freshness — San Martín de Valdeiglesias leads. Fleshy Tempranillo (Tinto Fino) at Arganda. Native Albillo Real whites, ample and floral (pear, honey).

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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