Winery LodeirosSan Martín Pinario Hospedería Seminario Mayor Refectorio
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 San Martín Pinario Hospedería Seminario Mayor Refectorio from the Winery Lodeiros
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Martín Pinario Hospedería Seminario Mayor Refectorio of Winery Lodeiros in the region of Galice is a powerful.
Food and wine pairings with San Martín Pinario Hospedería Seminario Mayor Refectorio
Pairings that work perfectly with San Martín Pinario Hospedería Seminario Mayor Refectorio
Original food and wine pairings with San Martín Pinario Hospedería Seminario Mayor Refectorio
The San Martín Pinario Hospedería Seminario Mayor Refectorio of Winery Lodeiros matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tournedos with boursin, pasta with ham or filet mignon with prunes and white wine.
Details and technical informations about Winery Lodeiros's San Martín Pinario Hospedería Seminario Mayor Refectorio.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Informations about the Winery Lodeiros
The Winery Lodeiros is one of of the world's greatest estates. It offers 5 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
