Winery La IsletaTacoronte Acentejo Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Tacoronte Acentejo Tinto of the Winery La Isleta is in the top 50 of wines of Castille-et-Léon.
Taste structure of the Tacoronte Acentejo Tinto from the Winery La Isleta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tacoronte Acentejo Tinto of Winery La Isleta in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Tacoronte Acentejo Tinto
Pairings that work perfectly with Tacoronte Acentejo Tinto
Original food and wine pairings with Tacoronte Acentejo Tinto
The Tacoronte Acentejo Tinto of Winery La Isleta matches generally quite well with dishes of beef, pasta or veal such as recipes of beef coarse salt, mascarpone/gorgonzola macaroni gratin or duck breast with orange sauce.
Details and technical informations about Winery La Isleta's Tacoronte Acentejo Tinto.
Discover the grape variety: Nero
Generic Italian name for black grape varieties, without reference to a specific variety. Often used as a prefix (Nero d'Avola, Nero Buono, Nero di Troia, Nero Mascalese) to designate indigenous regional Italian black varieties. Reflects the ampelographic richness of Italy, where each region has its own identity-defining local black varieties: Sicily, Puglia, Latium, Sardinia. Not to be confused with a single variety.
Last vintages of this wine
The best vintages of Tacoronte Acentejo Tinto from Winery La Isleta are 0
Informations about the Winery La Isleta
The Winery La Isleta is one of of the world's greatest estates. It offers 5 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
