Winery Capilla del FraileViña Ito Roble
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Viña Ito Roble from the Winery Capilla del Fraile
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Ito Roble of Winery Capilla del Fraile in the region of Castille is a powerful with a nice freshness.
Food and wine pairings with Viña Ito Roble
Pairings that work perfectly with Viña Ito Roble
Original food and wine pairings with Viña Ito Roble
The Viña Ito Roble of Winery Capilla del Fraile matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tournedos with boursin, chinese fried shrimp ravioli or simple veal sauté.
Details and technical informations about Winery Capilla del Fraile's Viña Ito Roble.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Viña Ito Roble from Winery Capilla del Fraile are 2006, 0, 2010
Informations about the Winery Capilla del Fraile
The Winery Capilla del Fraile is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
