Winery EstefaníaClan Charco Las Ánimas
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 Clan Charco Las Ánimas from the Winery Estefanía
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clan Charco Las Ánimas of Winery Estefanía in the region of Castille-et-Léon is a powerful.
Wine flavors and olphactive analysis
On the nose the Clan Charco Las Ánimas of Winery Estefanía in the region of Castille-et-Léon often reveals types of flavors of oak.
Food and wine pairings with Clan Charco Las Ánimas
Pairings that work perfectly with Clan Charco Las Ánimas
Original food and wine pairings with Clan Charco Las Ánimas
The Clan Charco Las Ánimas of Winery Estefanía matches generally quite well with dishes of beef, pasta or veal such as recipes of greek moussaka, lasagna calabrese or cutlets with portuguese sauce.
Details and technical informations about Winery Estefanía's Clan Charco Las Ánimas.
Discover the grape variety: Sulima
Interspecific cross obtained in 1966 between the verdelet or 9110 Seibel and the sultana, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Clan Charco Las Ánimas from Winery Estefanía are 2008, 2006, 0, 2007
Informations about the Winery Estefanía
The Winery Estefanía is one of of the world's greatest estates. It offers 16 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
