Winery Pedro Moreno 1940Tinto del Moreno Bobal
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 Tinto del Moreno Bobal from the Winery Pedro Moreno 1940
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto del Moreno Bobal of Winery Pedro Moreno 1940 in the region of Valence is a powerful.
Food and wine pairings with Tinto del Moreno Bobal
Pairings that work perfectly with Tinto del Moreno Bobal
Original food and wine pairings with Tinto del Moreno Bobal
The Tinto del Moreno Bobal of Winery Pedro Moreno 1940 matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, pesto pasta salad or milanese escalope (italy).
Details and technical informations about Winery Pedro Moreno 1940's Tinto del Moreno Bobal.
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 del Moreno Bobal from Winery Pedro Moreno 1940 are 2010, 0
Informations about the Winery Pedro Moreno 1940
The Winery Pedro Moreno 1940 is one of of the world's great estates. It offers 28 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
