Winery RomeroPradomayo Eva
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 Pradomayo Eva from the Winery Romero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pradomayo Eva of Winery Romero in the region of Estrémadure is a powerful.
Food and wine pairings with Pradomayo Eva
Pairings that work perfectly with Pradomayo Eva
Original food and wine pairings with Pradomayo Eva
The Pradomayo Eva of Winery Romero matches generally quite well with dishes of beef, pasta or veal such as recipes of ramen burger, soft and inexpensive pasta gratin or country-style veal roulades with risotto.
Details and technical informations about Winery Romero's Pradomayo Eva.
Discover the grape variety: Merlot blanc
The white merlot (or merlau) is a grape variety of Bordeaux origin. It was mainly cultivated in the Graves, Blayais and Bourgeais regions. Merlot blanc is a cross between folle blanche and merlot noir. merlot blanc, although fertile and productive, is a grape variety that is now in decline and is no longer replanted. Its bunches are composed of juicy berries of a green to golden yellow color when they are well ripe, they fear grey rot and drought. The white merlot produces white wines with a low alcohol content and is now part of the Pineau-des-Charentes appellation.
Informations about the Winery Romero
The Winery Romero is one of of the world's greatest estates. It offers 11 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
