Winery ReymosAmatista Tinto de Primavera
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Amatista Tinto de Primavera from the Winery Reymos
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Amatista Tinto de Primavera of Winery Reymos in the region of Valence is a with fine and regular bubbles.
Wine flavors and olphactive analysis
Food and wine pairings with Amatista Tinto de Primavera
Pairings that work perfectly with Amatista Tinto de Primavera
Original food and wine pairings with Amatista Tinto de Primavera
The Amatista Tinto de Primavera of Winery Reymos matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of arroz de marisco, gougèress or back of cod steamed with small vegetables.
Details and technical informations about Winery Reymos's Amatista Tinto de Primavera.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). 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 large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Amatista Tinto de Primavera from Winery Reymos are 0
Informations about the Winery Reymos
The Winery Reymos is one of of the world's greatest estates. It offers 25 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: Pulp
Fleshy and juicy part of the grape berry, it contains sugars, organic acids and various nitrogenous and mineral compounds.
