Winery Navarro LópezAlba del Sol Garnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Alba del Sol Garnacha from the Winery Navarro López
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alba del Sol Garnacha of Winery Navarro López in the region of Castille is a powerful.
Food and wine pairings with Alba del Sol Garnacha
Pairings that work perfectly with Alba del Sol Garnacha
Original food and wine pairings with Alba del Sol Garnacha
The Alba del Sol Garnacha of Winery Navarro López matches generally quite well with dishes of beef, pasta or lamb such as recipes of spanish stew (cocido), simple chinese noodle soup or quick couscous.
Details and technical informations about Winery Navarro López's Alba del Sol Garnacha.
Discover the grape variety: Grignolino
Light, elegant reds with a clear ruby robe (often compared to Pinot Noir), fine but firm tannins and lively acidity, with aromas of red cherry, raspberry, rose, spice, white pepper and herbal notes. Airy palate, slightly bitter finish. Star of Grignolino d'Asti DOC and Grignolino del Monferrato Casalese DOC in the Piedmontese hills. This autochthonous Piedmontese variety takes its name from grignole (the many pips it contains).
Informations about the Winery Navarro López
The Winery Navarro López is one of of the world's great estates. It offers 94 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
