Winery FirmamentoSemiseco Tinto
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 game (deer, venison).
Taste structure of the Semiseco Tinto from the Winery Firmamento
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semiseco Tinto of Winery Firmamento in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Semiseco Tinto
Pairings that work perfectly with Semiseco Tinto
Original food and wine pairings with Semiseco Tinto
The Semiseco Tinto of Winery Firmamento matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed beef rolls, lamb confit with new potatoes or leg of wild boar.
Details and technical informations about Winery Firmamento's Semiseco Tinto.
Discover the grape variety: Voskeat (e)
Armenia, where it is grown both as a table grape and as a wine grape - Synonyms: voskehat, voskath, khardji, xardji (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Semiseco Tinto from Winery Firmamento are 2016, 0
Informations about the Winery Firmamento
The Winery Firmamento is one of of the world's greatest estates. It offers 7 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
