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 roast beef in a crust (onions & mustard), pasta romantica or veal breast with new vegetables.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
