Winery Docampo-GacioBacelos De Biobra
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Bacelos De Biobra from the Winery Docampo-Gacio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bacelos De Biobra of Winery Docampo-Gacio in the region of Galice is a powerful with a nice freshness.
Food and wine pairings with Bacelos De Biobra
Pairings that work perfectly with Bacelos De Biobra
Original food and wine pairings with Bacelos De Biobra
The Bacelos De Biobra of Winery Docampo-Gacio matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of stuffed quails, saddle of hare jura style or baked chicken legs.
Details and technical informations about Winery Docampo-Gacio's Bacelos De Biobra.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Bacelos De Biobra from Winery Docampo-Gacio are 0, 2008
Informations about the Winery Docampo-Gacio
The Winery Docampo-Gacio is one of of the world's greatest estates. It offers 1 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
