Winery Las TirajanasDulce
Sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
Details and technical informations about Winery Las Tirajanas's Dulce.
Discover the grape variety: Canner seedless
Cross between hunisa and sultana obtained in 1931 in the United States by Professor Harold P. Olmo of the University of Davis (California). In France, this variety is almost unknown, but it is listed in the official catalogue of vine varieties intended for canning.
Last vintages of this wine
The best vintages of Dulce from Winery Las Tirajanas are 0
Informations about the Winery Las Tirajanas
The Winery Las Tirajanas is one of of the world's great estates. It offers 11 wines for sale in the of Gran Canaria to come and discover on site or to buy online.
The wine region of Gran Canaria
The wine region of Gran Canaria is located in the region of Iles Canaries of Spain. Wineries and vineyards like the Domaine Carmelo Santana or the Domaine Agala produce mainly wines red, white and pink. The most planted grape varieties in the region of Gran Canaria are Cabernet-Sauvignon, Merlot and Verdelho, they are then used in wines in blends or as a single variety. On the nose of Gran Canaria often reveals types of flavors of oaky, earth or floral and sometimes also flavors of vegetal, black fruit or citrus fruit.
The wine region of Iles Canaries
The archipelago of the Canary Islands (or Las Canarias) is an autonomous community of Spain located in the North Atlantic Ocean, 110 km from the west coast of Morocco. The wine trade there is far from famous - few local wines come out of the Canary Islands - but there is a Long and unique wine tradition in the region. The spectacularly high Canary Islands are located at a latitude of about 28°N, making it the most tropical wine region in Europe. It was thanks to this position, once traversed by naval trade routes, that the local wine industry flourished, shortly after the islands came under Spanish control in the early 15th century.
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.
