Winery Dos HemisferiosTomás Carlos
Red wine
This wine is a blend of 6 varietals which are the Ancellotta, the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot and the Tempranillo.
This wine generally goes well with pork, poultry or beef.
The Tomás Carlos of the Winery Dos Hemisferios is in the top 10 of wines of Ecuador and in the top 10 of wines of Guayas.
Food and wine pairings with Tomás Carlos
Pairings that work perfectly with Tomás Carlos
Original food and wine pairings with Tomás Carlos
The Tomás Carlos of Winery Dos Hemisferios matches generally quite well with dishes of beef, lamb or pork such as recipes of beef pot au feu (grandma's style), lamb tagine with apricots (morocco) or broccoli gratin.
Details and technical informations about Winery Dos Hemisferios's Tomás Carlos.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Last vintages of this wine
The best vintages of Tomás Carlos from Winery Dos Hemisferios are 2016, 0
Informations about the Winery Dos Hemisferios
The Winery Dos Hemisferios is one of of the world's greatest estates. It offers 22 wines for sale in the of Guayas to come and discover on site or to buy online.
The wine region of Guayas
The wine region of Guayas of Ecuador. Wineries and vineyards like the Domaine Dos Hemisferios or the Domaine Dos Hemisferios produce mainly wines red and white. The most planted grape varieties in the region of Guayas are Cabernet-Sauvignon, Malbec and Merlot, they are then used in wines in blends or as a single variety. On the nose of Guayas often reveals types of flavors of red fruit, non oak or microbio and sometimes also flavors of oak, tree fruit or spices.
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.
