Bodegas MileniumTroula
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 Troula from the Bodegas Milenium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Troula of Bodegas Milenium in the region of Galice is a powerful.
Food and wine pairings with Troula
Pairings that work perfectly with Troula
Original food and wine pairings with Troula
The Troula of Bodegas Milenium matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef in a crust, pipe rigate bolognese sauce or stuffed veal breast.
Details and technical informations about Bodegas Milenium's Troula.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Troula from Bodegas Milenium are 2017
Informations about the Bodegas Milenium
The Bodegas Milenium is one of wineries to follow in Galice.. 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.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
