Winery Las CameliasSemidulce Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Semidulce Tinto of the Winery Las Camelias is in the top 50 of wines of Vinos de Pago.
Taste structure of the Semidulce Tinto from the Winery Las Camelias
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Semidulce Tinto of Winery Las Camelias in the region of Vinos de Pago is a powerful.
Food and wine pairings with Semidulce Tinto
Pairings that work perfectly with Semidulce Tinto
Original food and wine pairings with Semidulce Tinto
The Semidulce Tinto of Winery Las Camelias matches generally quite well with dishes of beef, pasta or veal such as recipes of beef and spice stuffed peppers, rigatoni with courgettes and tomatoes or express veal stew in a pressure cooker.
Details and technical informations about Winery Las Camelias's Semidulce Tinto.
Discover the grape variety: Ull de Llebre
Structured, elegant reds with a deep ruby colour, soft to firm tannins and a full palate, showing signature aromas of red fruits (cherry, strawberry), black fruits (blackberry), plum, tobacco, leather and vanilla from oak ageing. Good ageing potential. The star of great Catalan reds from DO Penedès, Costers del Segre and Conca de Barberà. Catalan synonym for Tempranillo ("eye of the hare"), the native black variety of the Iberian plateau.
Last vintages of this wine
The best vintages of Semidulce Tinto from Winery Las Camelias are 2016, 1940, 0, 2017
Informations about the Winery Las Camelias
The Winery Las Camelias is one of of the world's greatest estates. It offers 13 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
