Winery Consaburum - Rosso

Winery ConsaburumRosso

The Rosso of Winery Consaburum is a red wine from the region of Castille.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Rosso from the Winery Consaburum

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Rosso of Winery Consaburum in the region of Castille is a powerful.

Details and technical informations about Winery Consaburum's Rosso.

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

Discover the grape variety: Mireille

Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Discreet southern rustic profile. Nearly extinct and preserved in INRAE varietal collections for its heritage value, a witness to the pre-phylloxera ampelographic diversity of Provençal vineyards. Rare French white variety, once grown in Provence.

Informations about the Winery Consaburum

The winery offers 4 different wines.
Its wines get an average rating of 3.5.
It is in the top 5 of the best estates in the region
It is located in Castille

The Winery Consaburum is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 70000 of of Spain wines
In the top 8000 of of Castille wines
In the top 600000 of red wines
In the top 1500000 wines of the world

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: Basic wine

Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.

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