Winery El Ceibo - Roble Red Blend

Winery El CeiboRoble Red Blend

The Roble Red Blend of Winery El Ceibo is a wine from the region of Canelones.
This wine generally goes well with
The Roble Red Blend of the Winery El Ceibo is in the top 0 of wines of Canelones.

Details and technical informations about Winery El Ceibo's Roble Red Blend.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Bayan shirei

This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.

Last vintages of this wine

Roble Red Blend - 0
In the top 0 of of Canelones wines
Average rating: 3.81110.50

The best vintages of Roble Red Blend from Winery El Ceibo are 0

Informations about the Winery El Ceibo

The winery offers 6 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Vinicola Aurora.
It is in the top 10000 of the best estates in the region
It is located in Canelones

The Winery El Ceibo is one of wineries to follow in Canelones.. It offers 6 wines for sale in the of Canelones to come and discover on site or to buy online.

Top wine Canelones

The wine region of Canelones

The Canelones administrative department, Northeast of the Uruguayan capital of Montevideo, is home to the majority of Uruguay's Vineyards and accounts for aRound 60 percent of all wine produced in the country. It Lies in the South of the small South American country, where the majority of vines are planted, inland from the Atlantic coast and the Rio de la Plata estuary. The region itself covers a broad arc approximately 50km (30 miles) Deep, drawn clockwise from the northwestern outskirts of Montevideo round to the coastline east of the capital city. The eponymous administrative capital of the region lies 50km (31 miles) to the north of Montevideo.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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