Winery Más Que VinosErcavio Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Ercavio Rosado of Winery Más Que Vinos in the region of Castille often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of red fruit, tropical fruit.
Food and wine pairings with Ercavio Rosado
Pairings that work perfectly with Ercavio Rosado
Original food and wine pairings with Ercavio Rosado
The Ercavio Rosado of Winery Más Que Vinos matches generally quite well with dishes of beef, lamb or pork such as recipes of improved horse steak, lamb curry or caramelized pork ribs.
Details and technical informations about Winery Más Que Vinos's Ercavio Rosado.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ercavio Rosado from Winery Más Que Vinos are 2013, 2017, 2016, 2014 and 0.
Informations about the Winery Más Que Vinos
The Winery Más Que Vinos is one of of the world's great estates. It offers 42 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
