Winery OntiniumCapitán Julián Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Capitán Julián Tempranillo from the Winery Ontinium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capitán Julián Tempranillo of Winery Ontinium in the region of Valence is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Capitán Julián Tempranillo of Winery Ontinium in the region of Valence often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Capitán Julián Tempranillo
Pairings that work perfectly with Capitán Julián Tempranillo
Original food and wine pairings with Capitán Julián Tempranillo
The Capitán Julián Tempranillo of Winery Ontinium matches generally quite well with dishes of beef, lamb or veal such as recipes of quick and easy monkfish tail, braised lamb with peppers or sot- l- leaves.
Details and technical informations about Winery Ontinium's Capitán Julián Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Capitán Julián Tempranillo from Winery Ontinium are 2017, 2016, 2015, 0 and 2014.
Informations about the Winery Ontinium
The Winery Ontinium is one of of the world's greatest estates. It offers 14 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
