Winery Finca FabianTempranillo
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 Tempranillo from the Winery Finca Fabian
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo of Winery Finca Fabian in the region of Castille is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Tempranillo of Winery Finca Fabian in the region of Castille often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or dried fruit.
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Winery Finca Fabian matches generally quite well with dishes of beef, lamb or veal such as recipes of thai beef curry, pastasotto pepper merguez (risotto style pasta) or roast veal with cider.
Details and technical informations about Winery Finca Fabian's 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 Tempranillo from Winery Finca Fabian are 2018, 2017, 2015, 2016 and 2019.
Informations about the Winery Finca Fabian
The Winery Finca Fabian is one of of the world's greatest estates. It offers 10 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
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.
