Winery Hu-Ha Chimo BayoTinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Hu-Ha Chimo Bayo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Hu-Ha Chimo Bayo in the region of Valence is a powerful with a nice freshness.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Hu-Ha Chimo Bayo matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot pickle sauce, pasta salmon - fresh cream or blanquette of veal.
Details and technical informations about Winery Hu-Ha Chimo Bayo's Tinto.
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 Tinto from Winery Hu-Ha Chimo Bayo are 2017, 2018
Informations about the Winery Hu-Ha Chimo Bayo
The Winery Hu-Ha Chimo Bayo is one of of the world's greatest estates. It offers 1 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.
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The word of the wine: Animal
Generic smell of aromatic families reminiscent of fur, game, musk, civet, amber and sometimes unpleasant smells of wet hair. The old books on tasting give as an example of animal aroma the belly of hare.
