Winery Capel VinosDon Santiago Dry
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 Don Santiago Dry from the Winery Capel Vinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Santiago Dry of Winery Capel Vinos in the region of Murcie is a powerful.
Food and wine pairings with Don Santiago Dry
Pairings that work perfectly with Don Santiago Dry
Original food and wine pairings with Don Santiago Dry
The Don Santiago Dry of Winery Capel Vinos matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn leaves, spaghetti with tuna (real italian recipe) or roast veal orloff with mushrooms.
Details and technical informations about Winery Capel Vinos's Don Santiago Dry.
Discover the grape variety: Fontanara
Simple, fresh whites to drink young with a pale golden robe, airy palate with moderate acidity, showing discrete white flower, white-fleshed fruit and neutral aromas. Accessible thirst-quenching profile. Blended with Trebbiano and Verdicchio, it adds freshness without dominating in the whites of Marche and Umbria. Italian white variety grown in central Italy, confidential and heritage.
Last vintages of this wine
The best vintages of Don Santiago Dry from Winery Capel Vinos are 0
Informations about the Winery Capel Vinos
The Winery Capel Vinos is one of of the world's great estates. It offers 68 wines for sale in the of Murcie to come and discover on site or to buy online.
The wine region of Murcie
Wine region of southeastern Spain on sunny high plateaus, 3 DOs fanning out: Jumilla, Yecla, Bullas. Monastrell (Mourvedre) reigns in red (~80% of the vineyard): dense and sunny with signature notes of black mulberry, candied black cherry, garrigue, leather, liquorice and a sweet spice touch, firm tannins and a warm palate — pomegranate robe, sustained alcohol, often own-rooted. Round Grenache, supple Tempranillo, peppery Syrah. Southern wines with outstanding value.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
