Winery Tierra HermosaNeblerio Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Neblerio Tempranillo from the Winery Tierra Hermosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neblerio Tempranillo of Winery Tierra Hermosa in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Neblerio Tempranillo
Pairings that work perfectly with Neblerio Tempranillo
Original food and wine pairings with Neblerio Tempranillo
The Neblerio Tempranillo of Winery Tierra Hermosa matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed beef rolls, royal couscous or stuffed quails.
Details and technical informations about Winery Tierra Hermosa's Neblerio Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Neblerio Tempranillo from Winery Tierra Hermosa are 0
Informations about the Winery Tierra Hermosa
The Winery Tierra Hermosa is one of of the world's greatest estates. It offers 4 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
