Winery Fernando CastroFinca la Estanquera Tinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Finca la Estanquera Tinto from the Winery Fernando Castro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Finca la Estanquera Tinto of Winery Fernando Castro in the region of Castille is a powerful with a nice freshness.
Food and wine pairings with Finca la Estanquera Tinto
Pairings that work perfectly with Finca la Estanquera Tinto
Original food and wine pairings with Finca la Estanquera Tinto
The Finca la Estanquera Tinto of Winery Fernando Castro matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, meat and goat pie or duck with orange.
Details and technical informations about Winery Fernando Castro's Finca la Estanquera Tinto.
Discover the grape variety: Feunate
Feunate noir is a grape variety that originated in France (Drôme). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Feunate noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Finca la Estanquera Tinto from Winery Fernando Castro are 2018, 0
Informations about the Winery Fernando Castro
The Winery Fernando Castro is one of of the world's great estates. It offers 94 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
