Winery MuñanaLa Cueva de 1900
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 La Cueva de 1900 from the Winery Muñana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Cueva de 1900 of Winery Muñana in the region of Andalousie is a powerful.
Food and wine pairings with La Cueva de 1900
Pairings that work perfectly with La Cueva de 1900
Original food and wine pairings with La Cueva de 1900
The La Cueva de 1900 of Winery Muñana matches generally quite well with dishes of beef, pasta or veal such as recipes of wild boar with honey, spaghetti with old-fashioned tomato sauce or roast veal with black olives.
Details and technical informations about Winery Muñana's La Cueva de 1900.
Discover the grape variety: Caladoc
Caladoc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of La Cueva de 1900 from Winery Muñana are 0
Informations about the Winery Muñana
The Winery Muñana is one of of the world's great estates. It offers 24 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
