Winery Navarro LópezFraterno Graciano
Red wine
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 Fraterno Graciano from the Winery Navarro López
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fraterno Graciano of Winery Navarro López in the region of Castille is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Fraterno Graciano
Pairings that work perfectly with Fraterno Graciano
Original food and wine pairings with Fraterno Graciano
The Fraterno Graciano of Winery Navarro López matches generally quite well with dishes of beef, pasta or veal such as recipes of roast monkfish with bacon, spaghetti with summer vegetables or escalope cordon bleu.
Details and technical informations about Winery Navarro López's Fraterno Graciano.
Discover the grape variety: Canner seedless
Cross between hunisa and sultana obtained in 1931 in the United States by Professor Harold P. Olmo of the University of Davis (California). In France, this variety is almost unknown, but it is listed in the official catalogue of vine varieties intended for canning.
Last vintages of this wine
The best vintages of Fraterno Graciano from Winery Navarro López are 0, 2017
Informations about the Winery Navarro López
The Winery Navarro López is one of wineries to follow in Castille.. 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
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
