Winery Las Dos MariasTinto
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Las Dos Marias
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Las Dos Marias in the region of Galice is a powerful with a nice freshness.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Las Dos Marias matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish (anglerfish) à la sétoise, lasagna calabrese or osso buco with mushrooms.
Details and technical informations about Winery Las Dos Marias's Tinto.
Discover the grape variety: Smederevka
Fresh, lively whites to drink young with a pale golden robe, an airy palate with preserved acidity, and signature aromas of citrus (lemon, grapefruit), white flowers and fresh herbal notes. Productive. A pillar of dry whites in the Balkans (Serbia, North Macedonia, Bulgaria), grown mainly in the Danube valley (Smederevo), this grape defines the Danubian wine identity. An indigenous Serbian and Macedonian white grape, widely grown in the former Yugoslavia.
Last vintages of this wine
The best vintages of Tinto from Winery Las Dos Marias are 2016, 0
Informations about the Winery Las Dos Marias
The Winery Las Dos Marias is one of of the world's greatest estates. It offers 3 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
