Winery CallienteSemiseco 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 Semiseco Tinto from the Winery Calliente
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semiseco Tinto of Winery Calliente in the region of Valence is a powerful.
Food and wine pairings with Semiseco Tinto
Pairings that work perfectly with Semiseco Tinto
Original food and wine pairings with Semiseco Tinto
The Semiseco Tinto of Winery Calliente matches generally quite well with dishes of beef, pasta or veal such as recipes of beef and spice stuffed peppers, pasta with peas and bacon or veal cutlets with cream sauce.
Details and technical informations about Winery Calliente's Semiseco Tinto.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Last vintages of this wine
The best vintages of Semiseco Tinto from Winery Calliente are 0
Informations about the Winery Calliente
The Winery Calliente is one of of the world's greatest estates. It offers 11 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
