Winery Hispano SuizasBassus Premium
Red wine
This wine is a blend of 4 varietals which are the Bobal, the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Bassus Premium of the Winery Hispano Suizas is in the top 30 of wines of Valence.
Taste structure of the Bassus Premium from the Winery Hispano Suizas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bassus Premium of Winery Hispano Suizas in the region of Valence is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bassus Premium of Winery Hispano Suizas in the region of Valence often reveals types of flavors of non oak, oak.
Food and wine pairings with Bassus Premium
Pairings that work perfectly with Bassus Premium
Original food and wine pairings with Bassus Premium
The Bassus Premium of Winery Hispano Suizas matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tagine with prunes and almonds, fettuccine with cream and cheese or turkey ballotine.
Details and technical informations about Winery Hispano Suizas's Bassus Premium.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Bassus Premium from Winery Hispano Suizas are 2010, 2008, 2007, 2012 and 2009.
Informations about the Winery Hispano Suizas
The Winery Hispano Suizas is one of of the world's greatest estates. It offers 13 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
