Winery Casal Da BarcaRibeiro
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ribeiro from the Winery Casal Da Barca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribeiro of Winery Casal Da Barca in the region of Galice is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ribeiro
Pairings that work perfectly with Ribeiro
Original food and wine pairings with Ribeiro
The Ribeiro of Winery Casal Da Barca matches generally quite well with dishes of beef, lamb or veal such as recipes of beef stew with white wine, shoulder of lamb boulangère or veal chop normandy style.
Details and technical informations about Winery Casal Da Barca's Ribeiro.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Ribeiro from Winery Casal Da Barca are 2016, 2013, 0
Informations about the Winery Casal Da Barca
The Winery Casal Da Barca is one of of the world's greatest estates. It offers 3 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
