
Winery Castillo de MurevaTinto Seco
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Tinto Seco from the Winery Castillo de Mureva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Seco of Winery Castillo de Mureva in the region of Castille is a powerful.
Food and wine pairings with Tinto Seco
Pairings that work perfectly with Tinto Seco
Original food and wine pairings with Tinto Seco
The Tinto Seco of Winery Castillo de Mureva matches generally quite well with dishes of beef, pasta or veal such as recipes of slow-cooked fillet of beef, homemade italian lasagna or sarthe pot.
Details and technical informations about Winery Castillo de Mureva's Tinto Seco.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Tinto Seco from Winery Castillo de Mureva are 0
Informations about the Winery Castillo de Mureva
The Winery Castillo de Mureva is one of of the world's greatest estates. It offers 7 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.














