Winery Isabel PeraltaGarnacha Tintorera
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 Garnacha Tintorera from the Winery Isabel Peralta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnacha Tintorera of Winery Isabel Peralta in the region of Castille is a powerful.
Food and wine pairings with Garnacha Tintorera
Pairings that work perfectly with Garnacha Tintorera
Original food and wine pairings with Garnacha Tintorera
The Garnacha Tintorera of Winery Isabel Peralta matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef with pepper, farfalle with gorgonzola or axoa from espelette ( 22nd meeting ).
Details and technical informations about Winery Isabel Peralta's Garnacha Tintorera.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Garnacha Tintorera from Winery Isabel Peralta are 0
Informations about the Winery Isabel Peralta
The Winery Isabel Peralta is one of of the world's greatest estates. It offers 8 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
