Bodegas MileniumAloumiño
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 Aloumiño from the Bodegas Milenium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aloumiño of Bodegas Milenium in the region of Galice is a powerful.
Food and wine pairings with Aloumiño
Pairings that work perfectly with Aloumiño
Original food and wine pairings with Aloumiño
The Aloumiño of Bodegas Milenium matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tenderloin wellington, cannelloni of meat or grenadins of veal with ceps.
Details and technical informations about Bodegas Milenium's Aloumiño.
Discover the grape variety: Dunkelfelder
Intraspecific crossing between the madeleine angevine and the dyer of Cher obtained in 1928 by Gustav Adolf (1847/1912) of the Research Institute in Geinsenheim (Germany). We can meet it certainly in Germany but also in Belgium, in Switzerland, in England, in the United States, in Canada... almost unknown in France. It should not be confused with the dornfelder, also of German origin.
Last vintages of this wine
The best vintages of Aloumiño from Bodegas Milenium are 0
Informations about the Bodegas Milenium
The Bodegas Milenium is one of of the world's great estates. It offers 103 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.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
