Winery Rosa Maria TorresCastrell Tinto
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 Castrell Tinto from the Winery Rosa Maria Torres
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castrell Tinto of Winery Rosa Maria Torres in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Castrell Tinto
Pairings that work perfectly with Castrell Tinto
Original food and wine pairings with Castrell Tinto
The Castrell Tinto of Winery Rosa Maria Torres matches generally quite well with dishes of beef, pasta or veal such as recipes of fast and, chinese soy and chicken noodles (wok style) or veal paupiettes with forestry sauce.
Details and technical informations about Winery Rosa Maria Torres's Castrell Tinto.
Discover the grape variety: Macabeo
Structured, aromatic dry whites with an ample palate and moderate acidity, showing aromas of citrus (lemon, grapefruit), white flowers (acacia), pear, green apple, light honey and fresh almond notes. Fine ageing potential. Essential component of Cava DO sparkling (with xarel·lo and parellada), pillar of Rioja DOCa whites (as viura) and Roussillon AOC whites. Autochthonous Aragonese variety, aromatic signature of the great Iberian whites.
Last vintages of this wine
The best vintages of Castrell Tinto from Winery Rosa Maria Torres are 2013, 0
Informations about the Winery Rosa Maria Torres
The Winery Rosa Maria Torres is one of of the world's great estates. It offers 15 wines for sale in the of Conca de Barberà to come and discover on site or to buy online.
The wine region of Conca de Barberà
Catalan DOP north of Tarragona between mountains, Mediterranean climate with hot summers. Signature Trepat native exclusive to the zone: indulgent rosés and fine reds with notes of wild strawberry, red cherry, raspberry, redcurrant, violet and floral touch, fine tannins and elegant palate — qualitative revival over 20 years. Macabeu and Parellada in lively whites (base of local Cava). Supple Tempranillo (Ull de Llebre), fruity Garnacha, firm Cabernet.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
