Winery Lionel DufourLa Mandolina Selection Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The La Mandolina Selection Tinto of the Winery Lionel Dufour is in the top 20 of wines of Valence.
Taste structure of the La Mandolina Selection Tinto from the Winery Lionel Dufour
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Mandolina Selection Tinto of Winery Lionel Dufour in the region of Valence is a powerful.
Food and wine pairings with La Mandolina Selection Tinto
Pairings that work perfectly with La Mandolina Selection Tinto
Original food and wine pairings with La Mandolina Selection Tinto
The La Mandolina Selection Tinto of Winery Lionel Dufour matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini, pasta cake or veal colombo.
Details and technical informations about Winery Lionel Dufour's La Mandolina Selection Tinto.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of La Mandolina Selection Tinto from Winery Lionel Dufour are 0
Informations about the Winery Lionel Dufour
The Winery Lionel Dufour is one of of the world's greatest estates. It offers 20 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
