Winery Dalt TuróGranat
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Granat from the Winery Dalt Turó
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Granat of Winery Dalt Turó in the region of Iles Baléares is a powerful with a nice freshness.
Food and wine pairings with Granat
Pairings that work perfectly with Granat
Original food and wine pairings with Granat
The Granat of Winery Dalt Turó matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional flemish carbonades, soy and shrimp noodles or sarthe pot.
Details and technical informations about Winery Dalt Turó's Granat.
Discover the grape variety: Ora
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet, rustic profile. Preserved in a few ampelographic collections for its heritage value, this ancient variety has virtually disappeared from commercial cultivation and is studied for its genetic and historical interest.
Last vintages of this wine
The best vintages of Granat from Winery Dalt Turó are 2017, 0
Informations about the Winery Dalt Turó
The Winery Dalt Turó is one of of the world's greatest estates. It offers 5 wines for sale in the of Mallorca to come and discover on site or to buy online.
The wine region of Mallorca
Mediterranean wine island of the Balearics, a scene in full qualitative renewal. Native Manto Negro is the signature of Binissalem (min. 30%): velvety reds with signature notes of ripe cherry, plum, garrigue, sweet spices and a smoky touch, round tannins and a sun-drenched palate — the Mallorcan identity. Also supple Callet, fruity Fogoneu, rare Gorgollasa in revival.
The wine region of Iles Baléares
Spanish Mediterranean archipelago (Majorca, Minorca, Ibiza), warm insular climate, limestone soils. Manto Negro (Majorca, 320 ha, native): supple and silky with red cherry, raspberry, plum, Mediterranean herbs and spicy hint, fine tannins and moderate alcohol. Round and fragrant Callet (native) solo or blended (young and rosé). Cabernet and Merlot for ageing cuvées.
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.
