Winery CampotintoGran Reserva Tannat
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Gran Reserva Tannat of the Winery Campotinto is in the top 60 of wines of Uruguay and in the top 5 of wines of Carmelo.
Taste structure of the Gran Reserva Tannat from the Winery Campotinto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gran Reserva Tannat of Winery Campotinto in the region of Carmelo is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Gran Reserva Tannat of Winery Campotinto in the region of Carmelo often reveals types of flavors of oak.
Food and wine pairings with Gran Reserva Tannat
Pairings that work perfectly with Gran Reserva Tannat
Original food and wine pairings with Gran Reserva Tannat
The Gran Reserva Tannat of Winery Campotinto matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew with red wine, languedoc-roussillon lamb en papillote and its tajine with... or marinated duck with honey and five spices.
Details and technical informations about Winery Campotinto's Gran Reserva Tannat.
Discover the grape variety: Tannat
Powerful, tannic reds with inky colour and dense texture, with aromas of blackberry, blackcurrant, black plum, leather, liquorice and smoky notes. Very high ageing potential and polyphenol content (health reputation). Star of Madiran AOC in Béarn and the national grape of Uruguay (Canelones, Maldonado). Also grown in Irouléguy and Tursan. Late-ripening red variety from south-west France.
Last vintages of this wine
The best vintages of Gran Reserva Tannat from Winery Campotinto are 2016, 2015, 0, 2018 and 2017.
Informations about the Winery Campotinto
The Winery Campotinto is one of of the world's greatest estates. It offers 15 wines for sale in the of Carmelo to come and discover on site or to buy online.
The wine region of Carmelo
Region in south-west Uruguay facing Argentina on the Rio de la Plata, clay-limestone soils, temperate Atlantic climate. Tannat reigns in red (national grape introduced by Basques in the 19th century): more elegant and silky Uruguayan version than Madiran — blackberry, black cherry, plum, earth, herbs, chalk, cocoa, tobacco, liquorice, round and melted tannins. Remarkable Viognier (apricot, peach, white flowers). Firm Cabernet Sauvignon.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
