Winery Lisaina's BouquetEco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Eco from the Winery Lisaina's Bouquet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eco of Winery Lisaina's Bouquet in the region of Vinos de Pago is a powerful.
Food and wine pairings with Eco
Pairings that work perfectly with Eco
Original food and wine pairings with Eco
The Eco of Winery Lisaina's Bouquet matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), capellini with prosciutto or veal chops au gratin.
Details and technical informations about Winery Lisaina's Bouquet's Eco.
Discover the grape variety: Serna
Intraspecific cross between moscatel rosado and (cardinal x sultanine) obtained in San Rafael, Argentina at the Inta station by Angelo Gargiulo and registered in 2010 in the Official Catalogue of table grape varieties list A. It can be found in Italy and Spain, but is rarely grown in France.
Informations about the Winery Lisaina's Bouquet
The Winery Lisaina's Bouquet is one of of the world's greatest estates. It offers 3 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
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
