Winery Hacienda Parrilla AltaTinto
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Tinto of the Winery Hacienda Parrilla Alta is in the top 40 of wines of Cádiz.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Hacienda Parrilla Alta matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a crust, lamb mice confit in port wine or chicken pie.
Details and technical informations about Winery Hacienda Parrilla Alta's Tinto.
Discover the grape variety: País
Light reds with a pale ruby robe, soft, understated tannins, and an airy palate, offering signature aromas of red fruits (cherry, strawberry, plum), soft spices, and floral notes. Rustic, accessible profile. Enjoying a revival with artisan winemakers in Maule and Itata for heritage and natural cuvées. A historic Chilean black variety descended from grapes brought by Spanish missionaries in the 16th century.
Last vintages of this wine
The best vintages of Tinto from Winery Hacienda Parrilla Alta are 2019, 2018, 2017, 2015 and 0.
Informations about the Winery Hacienda Parrilla Alta
The Winery Hacienda Parrilla Alta is one of of the world's greatest estates. It offers 2 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
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: Saignée (rosé de)
Rosé wine made from a vat of black grapes after a short maceration period.
