Bodegas Decuatro - d4Tinto
Red wine
This wine is a blend of 4 varietals which are the Bobal, the Cabernet-Sauvignon, the Petit Verdot and the Tempranillo.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Bodegas Decuatro - d4
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Bodegas Decuatro - d4 in the region of Castille is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Tinto of Bodegas Decuatro - d4 in the region of Castille often reveals types of flavors of black fruit.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Bodegas Decuatro - d4 matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, trofie ( pasta ) paradiso or old-fashioned pork roll.
Details and technical informations about Bodegas Decuatro - d4's Tinto.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Tinto from Bodegas Decuatro - d4 are 2017, 2013, 0, 2014 and 2012.
Informations about the Bodegas Decuatro - d4
The Bodegas Decuatro - d4 is one of of the world's greatest estates. It offers 3 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
