Winery CastamoraSegri Red Blend
Red wine
This wine is a blend of 2 varietals which are the Carmenère and the Malbec.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Segri Red Blend from the Winery Castamora
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Segri Red Blend of Winery Castamora in the region of Rioja is a powerful.
Food and wine pairings with Segri Red Blend
Pairings that work perfectly with Segri Red Blend
Original food and wine pairings with Segri Red Blend
The Segri Red Blend of Winery Castamora matches generally quite well with dishes of beef, pasta or veal such as recipes of picadillo, spaghetti with clams or braised veal heart with carrots.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Segri Red Blend from Winery Castamora are 0
Informations about the Winery Castamora
The Winery Castamora is one of of the world's greatest estates. It offers 3 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
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.
