Winery J. FernandoBarrica 6 Meses Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Barrica 6 Meses Tempranillo from the Winery J. Fernando
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barrica 6 Meses Tempranillo of Winery J. Fernando in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Barrica 6 Meses Tempranillo
Pairings that work perfectly with Barrica 6 Meses Tempranillo
Original food and wine pairings with Barrica 6 Meses Tempranillo
The Barrica 6 Meses Tempranillo of Winery J. Fernando matches generally quite well with dishes of beef, lamb or veal such as recipes of steak tartare, leg with a spoon or seven o'clock leg or alsatian wine pie.
Details and technical informations about Winery J. Fernando's Barrica 6 Meses Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Informations about the Winery J. Fernando
The Winery J. Fernando is one of of the world's greatest estates. It offers 9 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
