Winery ColomaGraciano Selección
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Graciano Selección from the Winery Coloma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Graciano Selección of Winery Coloma in the region of Estrémadure is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Graciano Selección of Winery Coloma in the region of Estrémadure often reveals types of flavors of black fruit.
Food and wine pairings with Graciano Selección
Pairings that work perfectly with Graciano Selección
Original food and wine pairings with Graciano Selección
The Graciano Selección of Winery Coloma matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, pasta with vegetables or oven-baked veal cutlets.
Details and technical informations about Winery Coloma's Graciano Selección.
Discover the grape variety: Barras
It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.
Last vintages of this wine
The best vintages of Graciano Selección from Winery Coloma are 2013, 2015, 0, 2014
Informations about the Winery Coloma
The Winery Coloma is one of of the world's greatest estates. It offers 24 wines for sale in the of Estrémadure to come and discover on site or to buy online.
The wine region of Estrémadure
Extremadura is one of the 17 administrative regions (officially "autonomous communities") of Spain. It is located in the Southwest of the country, on the border with Portugal. It is separated from Andalusia in the south by the Sierra Morena mountains, and from the Central plateau and Castile by the Sierra de Gata range. Extremadura is sparsely populated, but has an abundance of wildlife, such as deer, otters and even lynx.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
