Winery Rafael CambraCasalabor
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 Casalabor from the Winery Rafael Cambra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casalabor of Winery Rafael Cambra 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 Casalabor of Winery Rafael Cambra in the region of Valence often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Casalabor
Pairings that work perfectly with Casalabor
Original food and wine pairings with Casalabor
The Casalabor of Winery Rafael Cambra matches generally quite well with dishes of beef, lamb or veal such as recipes of slow-cooked fillet of beef, pastillas with lamb and apricots or chicken and sausage stew with carrots.
Details and technical informations about Winery Rafael Cambra's Casalabor.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Casalabor from Winery Rafael Cambra are 2018, 0, 2015
Informations about the Winery Rafael Cambra
The Winery Rafael Cambra is one of of the world's greatest estates. It offers 15 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
