Winery Castillo de UttelBobal Crianza
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bobal Crianza from the Winery Castillo de Uttel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobal Crianza of Winery Castillo de Uttel in the region of Valence is a powerful.
Food and wine pairings with Bobal Crianza
Pairings that work perfectly with Bobal Crianza
Original food and wine pairings with Bobal Crianza
The Bobal Crianza of Winery Castillo de Uttel matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust (onions & mustard), salmon and spinach lasagna or tête de veau sauce moi.
Details and technical informations about Winery Castillo de Uttel's Bobal Crianza.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Last vintages of this wine
The best vintages of Bobal Crianza from Winery Castillo de Uttel are 0, 2015
Informations about the Winery Castillo de Uttel
The Winery Castillo de Uttel is one of of the world's greatest estates. It offers 2 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
