Winery CalabuigTinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Calabuig
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Calabuig in the region of Valence is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Calabuig in the region of Valence often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Calabuig matches generally quite well with dishes of beef, lamb or veal such as recipes of marinated shrimp skewers with garlic, merguez with lentils or veal grenadin with balsamic vinegar and honey.
Details and technical informations about Winery Calabuig's Tinto.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Tinto from Winery Calabuig are 2019, 2017, 2016, 2018 and 2015.
Informations about the Winery Calabuig
The Winery Calabuig is one of of the world's greatest estates. It offers 6 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
