Winery López MorenasBrumete Tinto
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 Brumete Tinto from the Winery López Morenas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brumete Tinto of Winery López Morenas in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Brumete Tinto
Pairings that work perfectly with Brumete Tinto
Original food and wine pairings with Brumete Tinto
The Brumete Tinto of Winery López Morenas matches generally quite well with dishes of beef, pasta or veal such as recipes of spanish stew (cocido), meat and cheese pie or tanjia.
Details and technical informations about Winery López Morenas's Brumete Tinto.
Discover the grape variety: Subéreux
Simple, lively dry whites with a pale golden robe, an airy palate with preserved acidity. Understated aromas of citrus and white flowers. Disease-resistant. Now marginal, surviving in a few heritage French plots; one of the older hybrids preserved in varietal collections and a parent of Seyval Blanc. A French white hybrid obtained by Albert Seibel (Seibel 4938) in the early twentieth century.
Last vintages of this wine
The best vintages of Brumete Tinto from Winery López Morenas are 0
Informations about the Winery López Morenas
The Winery López Morenas is one of of the world's great estates. It offers 90 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
