Winery Compañía Europea Exportadora de VinosAlto Castillo Grobsol Tinto
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 Alto Castillo Grobsol Tinto from the Winery Compañía Europea Exportadora de Vinos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alto Castillo Grobsol Tinto of Winery Compañía Europea Exportadora de Vinos in the region of Vinos de Pago is a powerful.
Food and wine pairings with Alto Castillo Grobsol Tinto
Pairings that work perfectly with Alto Castillo Grobsol Tinto
Original food and wine pairings with Alto Castillo Grobsol Tinto
The Alto Castillo Grobsol Tinto of Winery Compañía Europea Exportadora de Vinos matches generally quite well with dishes of beef, pasta or veal such as recipes of improved horse steak, tagliatelle with spinach cream or tunisian pasta.
Details and technical informations about Winery Compañía Europea Exportadora de Vinos's Alto Castillo Grobsol Tinto.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Informations about the Winery Compañía Europea Exportadora de Vinos
The Winery Compañía Europea Exportadora de Vinos is one of of the world's great estates. It offers 77 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
