Winery Ladrón de LunasLa oBejita Tinta Roble Bobal
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 La oBejita Tinta Roble Bobal from the Winery Ladrón de Lunas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La oBejita Tinta Roble Bobal of Winery Ladrón de Lunas in the region of Valence is a powerful.
Food and wine pairings with La oBejita Tinta Roble Bobal
Pairings that work perfectly with La oBejita Tinta Roble Bobal
Original food and wine pairings with La oBejita Tinta Roble Bobal
The La oBejita Tinta Roble Bobal of Winery Ladrón de Lunas matches generally quite well with dishes of beef, pasta or veal such as recipes of chickpeas spanish style, pho soup or duck breast with black figs.
Details and technical informations about Winery Ladrón de Lunas's La oBejita Tinta Roble Bobal.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of La oBejita Tinta Roble Bobal from Winery Ladrón de Lunas are 2016, 0, 2017
Informations about the Winery Ladrón de Lunas
The Winery Ladrón de Lunas is one of of the world's great estates. It offers 21 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
