Winery Heredad del BarónYecla
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Yecla from the Winery Heredad del Barón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Yecla of Winery Heredad del Barón in the region of Murcie is a powerful.
Food and wine pairings with Yecla
Pairings that work perfectly with Yecla
Original food and wine pairings with Yecla
The Yecla of Winery Heredad del Barón matches generally quite well with dishes of beef, pasta or veal such as recipes of fleischnacka leaf, elodie's pasta risotto or oriental stuffed vegetables.
Details and technical informations about Winery Heredad del Barón's Yecla.
Discover the grape variety: Valérien
Valérien blanc is a grape variety that originated in . This grape variety is the result of a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Valerian can be found cultivated in these vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Heredad del Barón
The Winery Heredad del Barón is one of of the world's greatest estates. It offers 2 wines for sale in the of Murcie to come and discover on site or to buy online.
The wine region of Murcie
Murcia is one of the smallest and least known regions in Spain. Nestled in the extreme Southeast of the country, it is bordered by Andalusia to the west, Castilla-La Mancha to the North, Valencia to the east and the Mediterranean Sea to the south. This small administrative region consists of a single province and an administrative centre that share the same name. As far as wine is concerned, Murcia has three designations of origin.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
