Winery Launcelot - Tinto Semidulce

Winery LauncelotTinto Semidulce

The Tinto Semidulce of Winery Launcelot is a red wine from the region of Vinos de Pago.
This wine generally goes well with

Details and technical informations about Winery Launcelot's Tinto Semidulce.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Merlot

Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.

Informations about the Winery Launcelot

The winery offers 16 different wines.
Its wines get an average rating of 3.1.
It is in the top 3 of the best estates in the region
It is located in Vinos de Pago

The Winery Launcelot is one of of the world's greatest estates. It offers 16 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.

Top wine Vinos de Pago
In the top 150000 of of Spain wines
In the top 30000 of of Vinos de Pago wines
In the top 500000 of red wines
In the top 950000 wines of the world

The wine region of Vinos de Pago

Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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