Winery Rebuelta del PedredoTierra De Cadiz Arroyo Alquiton
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Tierra De Cadiz Arroyo Alquiton of Winery Rebuelta del Pedredo in the region of Nouvelle-Galles du Sud often reveals types of flavors of spices.
Details and technical informations about Winery Rebuelta del Pedredo's Tierra De Cadiz Arroyo Alquiton.
Discover the grape variety: Cabernet-Dorsa
Very deeply coloured, structured reds with an inky robe, firm tannins and fresh acidity, with intense aromas of blackcurrant, blackberry, plum, pepper, spice and herbal blackcurrant-leaf notes. Dense palate, persistent finish. Grown in Germany (Württemberg, Palatinate, Rheinhessen) for modern-styled dry reds and blends seeking colour and substantial structure. German variety created in 1971 in Weinsberg, a cross of Dornfelder × Cabernet Sauvignon.
Last vintages of this wine
The best vintages of Tierra De Cadiz Arroyo Alquiton from Winery Rebuelta del Pedredo are 2015, 2013, 2012, 0 and 2016.
Informations about the Winery Rebuelta del Pedredo
The Winery Rebuelta del Pedredo is one of of the world's greatest estates. It offers 1 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
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.
