
Winery Miguel MartinViña Goy Tinto
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Viña Goy Tinto from the Winery Miguel Martin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Goy Tinto of Winery Miguel Martin in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Viña Goy Tinto
Pairings that work perfectly with Viña Goy Tinto
Original food and wine pairings with Viña Goy Tinto
The Viña Goy Tinto of Winery Miguel Martin matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish armorican style, tuscan linguine or chicken bonne femme.
Details and technical informations about Winery Miguel Martin's Viña Goy Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Viña Goy Tinto from Winery Miguel Martin are 0
Informations about the Winery Miguel Martin
The Winery Miguel Martin is one of of the world's greatest estates. It offers 9 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














