Winery Casa MorenaVino Tinto
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vino Tinto from the Winery Casa Morena
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino Tinto of Winery Casa Morena in the region of Castille is a powerful.
Food and wine pairings with Vino Tinto
Pairings that work perfectly with Vino Tinto
Original food and wine pairings with Vino Tinto
The Vino Tinto of Winery Casa Morena matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecued prime rib with coarse salt, pad thai or pork tenderloin with mushroom sauce.
Details and technical informations about Winery Casa Morena's Vino Tinto.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vino Tinto from Winery Casa Morena are 0
Informations about the Winery Casa Morena
The Winery Casa Morena is one of of the world's greatest estates. It offers 4 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
