Winery Castillo del DuqueCastillo del Duque 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 Castillo del Duque Tinto from the Winery Castillo del Duque
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castillo del Duque Tinto of Winery Castillo del Duque in the region of Castille is a powerful.
Food and wine pairings with Castillo del Duque Tinto
Pairings that work perfectly with Castillo del Duque Tinto
Original food and wine pairings with Castillo del Duque Tinto
The Castillo del Duque Tinto of Winery Castillo del Duque matches generally quite well with dishes of beef, pasta or veal such as recipes of authentic bolognese sauce (ragù di carne), fideuà (paella with pasta and fish) or paupiettes in a casserole with cream.
Details and technical informations about Winery Castillo del Duque's Castillo del Duque Tinto.
Discover the grape variety: Siegerrebe
An intraspecific cross between the Madeleine angevine and the Gewurztraminer obtained in 1929 by Georg Scheu at the Alzey testing station (Germany). Almost unknown in France, it can be found in Germany, Denmark, the Netherlands, Belgium, Sweden, Switzerland, England, the United States, Canada, etc.
Last vintages of this wine
The best vintages of Castillo del Duque Tinto from Winery Castillo del Duque are 0
Informations about the Winery Castillo del Duque
The Winery Castillo del Duque is one of of the world's greatest estates. It offers 5 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
