Winery BurberoBobal
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 Bobal from the Winery Burbero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal of Winery Burbero in the region of Valence is a powerful.
Wine flavors and olphactive analysis
On the nose the Bobal of Winery Burbero in the region of Valence often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Bobal
Pairings that work perfectly with Bobal
Original food and wine pairings with Bobal
The Bobal of Winery Burbero matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon with tomato, express seafood spaghetti or veal roast casserole with mushrooms.
Details and technical informations about Winery Burbero's Bobal.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Last vintages of this wine
The best vintages of Bobal from Winery Burbero are 2014, 0, 2013
Informations about the Winery Burbero
The Winery Burbero is one of of the world's greatest estates. It offers 1 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
