Winery Caminata - Tinto Semidulce

Winery CaminataTinto Semidulce

The Tinto Semidulce of Winery Caminata is a wine from the region of Castille.
This wine generally goes well with
The Tinto Semidulce of the Winery Caminata is in the top 0 of wines of Castille.

Details and technical informations about Winery Caminata's Tinto Semidulce.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.2°
Allergens
Contains sulfites

Discover the grape variety: Tazzelenghe

Powerful, tannic reds for long ageing, with a deep purple robe, tight tannins and a dense palate with pronounced acidity, with signature aromas of black fruits (blackberry, blackcurrant), spices, Mediterranean herbs and balsamic notes. Distinctive Friulian character. Grown in the Colli Orientali del Friuli DOC. Autochthonous black Friulian variety, whose name means "tongue-cutter".

Informations about the Winery Caminata

The winery offers 4 different wines.
Its wines get an average rating of 3.2.
This winery is part of the Bodegas Fernando Castro.
It is in the top 3 of the best estates in the region
It is located in Castille

The Winery Caminata is one of of the world's greatest estates. It offers 4 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 80000 of of Spain wines
In the top 3000 of of Castille wines
In the top 700000 of 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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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