Winery Castillo de LandaDon Raffiano Tinto Dulce
Sweet wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Don Raffiano Tinto Dulce
Pairings that work perfectly with Don Raffiano Tinto Dulce
Original food and wine pairings with Don Raffiano Tinto Dulce
The Don Raffiano Tinto Dulce of Winery Castillo de Landa matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fashion, pasta with pistou or veal escalope (piccata milanese).
Details and technical informations about Winery Castillo de Landa's Don Raffiano Tinto Dulce.
Discover the grape variety: Prieto Picudo Tinto
Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.
Last vintages of this wine
The best vintages of Don Raffiano Tinto Dulce from Winery Castillo de Landa are 0, 2016
Informations about the Winery Castillo de Landa
The Winery Castillo de Landa is one of of the world's greatest estates. It offers 25 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
