Winery La QuintaBatiscafo Garnacha
Red wine
In the mouth this red wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Batiscafo Garnacha from the Winery La Quinta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Batiscafo Garnacha of Winery La Quinta in the region of Castille-et-Léon is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Batiscafo Garnacha
Pairings that work perfectly with Batiscafo Garnacha
Original food and wine pairings with Batiscafo Garnacha
The Batiscafo Garnacha of Winery La Quinta matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fashion, pho soup or sauté of veal with mushrooms.
Details and technical informations about Winery La Quinta's Batiscafo Garnacha.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Last vintages of this wine
The best vintages of Batiscafo Garnacha from Winery La Quinta are 2018, 0, 2019
Informations about the Winery La Quinta
The Winery La Quinta is one of of the world's greatest estates. It offers 6 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
