Winery NavalonCampo de Flores Tinto Semiseco
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 Campo de Flores Tinto Semiseco from the Winery Navalon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo de Flores Tinto Semiseco of Winery Navalon in the region of Castille is a powerful.
Food and wine pairings with Campo de Flores Tinto Semiseco
Pairings that work perfectly with Campo de Flores Tinto Semiseco
Original food and wine pairings with Campo de Flores Tinto Semiseco
The Campo de Flores Tinto Semiseco of Winery Navalon matches generally quite well with dishes of beef, pasta or veal such as recipes of beef in white wine, smoked salmon pasta gratin or veal with cream and mushrooms.
Details and technical informations about Winery Navalon's Campo de Flores Tinto Semiseco.
Discover the grape variety: Velteliner vert
- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.
Last vintages of this wine
The best vintages of Campo de Flores Tinto Semiseco from Winery Navalon are 0, 2017
Informations about the Winery Navalon
The Winery Navalon is one of of the world's great estates. It offers 15 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
