Winery Cellers Tarroné - Batea Tinto

Winery Cellers TarronéBatea Tinto

The Batea Tinto of Winery Cellers Tarroné is a red wine from the region of Catalogne.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Batea Tinto from the Winery Cellers Tarroné

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Batea Tinto of Winery Cellers Tarroné in the region of Catalogne is a powerful.

Details and technical informations about Winery Cellers Tarroné's Batea Tinto.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Durize

A very old variety, certainly originating from the Aosta Valley (Italy). According to published genetic analyses, it is directly related to the roussin and is the granddaughter of the cornalin from Valais. Nowadays, it is mainly cultivated in Switzerland and is practically endangered.

Informations about the Winery Cellers Tarroné

The winery offers 28 different wines.
Its wines get an average rating of 3.4.
It is in the top 25 of the best estates in the region
It is located in Catalogne

The Winery Cellers Tarroné is one of of the world's great estates. It offers 27 wines for sale in the of Catalogne to come and discover on site or to buy online.

Top wine Catalogne
In the top 65000 of of Spain wines
In the top 15000 of of Catalogne wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Catalogne

Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.

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The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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