Bodegas Luis PerezTintilla
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tintilla from the Bodegas Luis Perez
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tintilla of Bodegas Luis Perez in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tintilla of Bodegas Luis Perez in the region of Andalousie often reveals types of flavors of oaky, blackberry or red fruit and sometimes also flavors of vanilla, violet or plum.
Food and wine pairings with Tintilla
Pairings that work perfectly with Tintilla
Original food and wine pairings with Tintilla
The Tintilla of Bodegas Luis Perez matches generally quite well with dishes of beef, pasta or veal such as recipes of chicken, beef and lamb couscous (morocco), thai coconut chicken with black mushrooms or veal paupiettes with mushrooms.
Details and technical informations about Bodegas Luis Perez's Tintilla.
Discover the grape variety: Sauvignon Gris
Aromatic, full-bodied dry whites with a pale golden, slightly rosy color, ample palate and preserved acidity, with signature aromas of candied citrus, exotic fruits (mango, passion fruit), white peach, white flowers and subtle herbaceous notes (boxwood), more discreet than sauvignon blanc. Minor component in Bordeaux Blanc, Pessac-Léognan and Graves AOC blends, dry and sweet. Grey-skinned mutation of sauvignon blanc, indigenous to Bordeaux.
Last vintages of this wine
The best vintages of Tintilla from Bodegas Luis Perez are 2016, 2013, 2018, 2014 and 2012.
Informations about the Bodegas Luis Perez
The Bodegas Luis Perez is one of of the world's greatest estates. It offers 18 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
