Winery CruzaresTinto
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Cruzares
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Cruzares in the region of Castille is a .
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Cruzares matches generally quite well with dishes of beef, pasta or veal such as recipes of cabri en colombo with creole sauce, pasta with artichoke hearts and bacon or paupiettes of veal.
Details and technical informations about Winery Cruzares's Tinto.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Tinto from Winery Cruzares are 2008, 2016, 2015, 2014 and 0.
Informations about the Winery Cruzares
The Winery Cruzares is one of of the world's great estates. It offers 55 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
