Winery Dominio de PunctumNorte Sur Rosado
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Norte Sur Rosado of Winery Dominio de Punctum in the region of Castille often reveals types of flavors of earth, tree fruit or red fruit.
Food and wine pairings with Norte Sur Rosado
Pairings that work perfectly with Norte Sur Rosado
Original food and wine pairings with Norte Sur Rosado
The Norte Sur Rosado of Winery Dominio de Punctum matches generally quite well with dishes of beef or mature and hard cheese such as recipes of pasticcio (greece) or sunday night ham and cheese sandwich by fred.
Details and technical informations about Winery Dominio de Punctum's Norte Sur Rosado.
Discover the grape variety: Kyoho
Tetraploid variety, of Japanese origin, which would have been obtained in 1939 by Oinoue by crossing the ishinara wase - mutation of campbell early - by the centennial seedless. In Japan, Kyoho is a very important cultivar. It is also found in South Korea, in the Republic of China (Taiwan), in the United States (California), in Chile, in Brazil, in Australia, etc.
Last vintages of this wine
The best vintages of Norte Sur Rosado from Winery Dominio de Punctum are 0, 2014
Informations about the Winery Dominio de Punctum
The Winery Dominio de Punctum is one of of the world's great estates. It offers 88 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
