Winery Micro Bio (MicroBio)Livre
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Livre from the Winery Micro Bio (MicroBio)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Livre of Winery Micro Bio (MicroBio) in the region of Castille-et-Léon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Livre of Winery Micro Bio (MicroBio) in the region of Castille-et-Léon often reveals types of flavors of earth, microbio.
Food and wine pairings with Livre
Pairings that work perfectly with Livre
Original food and wine pairings with Livre
The Livre of Winery Micro Bio (MicroBio) matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of sauté of pork with carrots and potatoes, baked duck legs with potatoes or coconut chicken.
Details and technical informations about Winery Micro Bio (MicroBio)'s Livre.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Livre from Winery Micro Bio (MicroBio) are 2015, 2014, 2017, 2011 and 0.
Informations about the Winery Micro Bio (MicroBio)
The Winery Micro Bio (MicroBio) is one of of the world's great estates. It offers 36 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
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.
