Winery Campo FloresTinto
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 Tinto from the Winery Campo Flores
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Campo Flores in the region of Castille is a powerful.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Campo Flores in the region of Castille often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Campo Flores matches generally quite well with dishes of beef, pasta or veal such as recipes of slow-cooked fillet of beef, cannelloni with salmon and spinach or veal tagine with prunes.
Details and technical informations about Winery Campo Flores's Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tinto from Winery Campo Flores are 2018, 2016, 0, 2015 and 2017.
Informations about the Winery Campo Flores
The Winery Campo Flores is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
