Winery MuñanaTres Cepas
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tres Cepas from the Winery Muñana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tres Cepas of Winery Muñana in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Tres Cepas of Winery Muñana in the region of Andalousie often reveals types of flavors of cherry, oaky or vanilla and sometimes also flavors of licorice, leather or pepper.
Food and wine pairings with Tres Cepas
Pairings that work perfectly with Tres Cepas
Original food and wine pairings with Tres Cepas
The Tres Cepas of Winery Muñana matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), meat lasagna or sarthe pot.
Details and technical informations about Winery Muñana's Tres Cepas.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Tres Cepas from Winery Muñana are 2017, 2012, 2015, 2013 and 2011.
Informations about the Winery Muñana
The Winery Muñana is one of of the world's greatest 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
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Dish
Wine lacking tone and relief in the mouth.
