Winery Fuente ReinaFundus Roble
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Tempranillo and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fundus Roble from the Winery Fuente Reina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fundus Roble of Winery Fuente Reina in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Fundus Roble
Pairings that work perfectly with Fundus Roble
Original food and wine pairings with Fundus Roble
The Fundus Roble of Winery Fuente Reina matches generally quite well with dishes of beef, pasta or veal such as recipes of romazava (madagascar), pasta romantica or andouillette de troyes with chaource sauce.
Details and technical informations about Winery Fuente Reina's Fundus Roble.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Fundus Roble from Winery Fuente Reina are 2018, 2019, 0, 2016 and 2017.
Informations about the Winery Fuente Reina
The Winery Fuente Reina is one of of the world's great estates. It offers 14 wines for sale in the of Sierra Norte de Sevilla to come and discover on site or to buy online.
The wine region of Sierra Norte de Sevilla
Andalusian Vino de la Tierra (2004) northwest of Seville (Extremadura border), poor stony schist soils ideal for quality viticulture. Tempranillo, Merlot and Cabernet Sauvignon are the signature reds: fleshy and sun-drenched with ripe red and black fruits, plum, blackcurrant, garrigue and a Mediterranean spiced touch, ripe tannins — direct and flavourful style. Syrah and native Tintilla de Rota as complement. Chardonnay and Moscatel for aromatic whites.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
