Winery Reserva de la TierraCastillo de Montoro Tinto
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 Castillo de Montoro Tinto from the Winery Reserva de la Tierra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castillo de Montoro Tinto of Winery Reserva de la Tierra in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Castillo de Montoro Tinto
Pairings that work perfectly with Castillo de Montoro Tinto
Original food and wine pairings with Castillo de Montoro Tinto
The Castillo de Montoro Tinto of Winery Reserva de la Tierra matches generally quite well with dishes of beef, lamb or veal such as recipes of thai beef skewers, meatballs catalan style or sauté of veal with mushrooms.
Details and technical informations about Winery Reserva de la Tierra's Castillo de Montoro Tinto.
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 Castillo de Montoro Tinto from Winery Reserva de la Tierra are 2013, 0
Informations about the Winery Reserva de la Tierra
The Winery Reserva de la Tierra is one of of the world's great estates. It offers 49 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
