Winery HablaNo. 8
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The No. 8 of the Winery Habla is in the top 40 of wines of Estrémadure.
Taste structure of the No. 8 from the Winery Habla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No. 8 of Winery Habla in the region of Estrémadure is a powerful.
Food and wine pairings with No. 8
Pairings that work perfectly with No. 8
Original food and wine pairings with No. 8
The No. 8 of Winery Habla matches generally quite well with dishes of beef, pasta or veal such as recipes of polish goulash, capellini with vegetables or veal chop with rosemary.
Details and technical informations about Winery Habla's No. 8.
Discover the grape variety: Madeleine angevine
Resulting from a sowing carried out in 1857 in Angers (Maine and Loire Valley) by Jean-Pierre Vibert and from 1863 marketed by the Moreau-Robert company. According to genetic analyses, this variety is the result of a cross between the royal madeleine and the blanc d'ambre. It has been used very often by hybridizers, the Csaba pearl being a good example. This variety is found in the United States (Washington), Germany and England, where it is vinified and its wine appreciated. - Synonymy: Angevine (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of No. 8 from Winery Habla are 2008, 2007
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
