Winery Dominio de Punctum - Rosado

Winery Dominio de PunctumRosado

3.3
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Rosado of Winery Dominio de Punctum is a pink wine from the region of Castille.
This wine generally goes well with beef and mature and hard cheese.

Details and technical informations about Winery Dominio de Punctum's Rosado.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

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

Rosado - 0
In the top 100 of of Castille wines
Average rating: 3.311100

The best vintages of Rosado from Winery Dominio de Punctum are 0

Informations about the Winery Dominio de Punctum

The winery offers 68 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Dominio de Punctum.
It is in the top 60 of the best estates in the region
It is located in Castille

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.

Top wine Castille
In the top 60000 of of Spain wines
In the top 650 of of Castille wines
In the top 55000 of pink wines
In the top 1000000 wines of the world

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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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