Winery HablaNo. 3
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The No. 3 of the Winery Habla is in the top 50 of wines of Estrémadure.
Taste structure of the No. 3 from the Winery Habla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No. 3 of Winery Habla in the region of Estrémadure is a powerful.
Food and wine pairings with No. 3
Pairings that work perfectly with No. 3
Original food and wine pairings with No. 3
The No. 3 of Winery Habla matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, tunisian pasta or sauté of veal with chorizo.
Details and technical informations about Winery Habla's No. 3.
Discover the grape variety: Danlas
Danlas blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this variety can also be used for the elaboration of eaux de vie. The white Danlas can be found cultivated in the following vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Last vintages of this wine
The best vintages of No. 3 from Winery Habla are 2015, 2008, 2010, 2013 and 2014.
Informations about the Winery Habla
The Winery Habla is one of of the world's great estates. It offers 48 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
