Winery CandidoTorre de Frias
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Torre de Frias from the Winery Candido
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Torre de Frias of Winery Candido in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Torre de Frias
Pairings that work perfectly with Torre de Frias
Original food and wine pairings with Torre de Frias
The Torre de Frias of Winery Candido matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, pasta with cherry tomatoes or veal shank with mushrooms.
Details and technical informations about Winery Candido's Torre de Frias.
Discover the grape variety: Biancu gentile
Structured, fat dry whites with a pale golden robe, an ample palate and preserved acidity of refined yellow fruits (pear, peach, apricot), candied citrus, white flowers (acacia, hawthorn), fennel and Mediterranean notes. A sunny, expressive profile. Grown on a few hectares in Corse-du-Sud, preserved by growers committed to the ampelographic heritage. Component of Vin de Corse AOC and IGP Île de Beauté. Rare native Corsican grape.
Last vintages of this wine
The best vintages of Torre de Frias from Winery Candido are 0
Informations about the Winery Candido
The Winery Candido is one of of the world's greatest estates. It offers 2 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
