Winery Santa Augusta WineRode Wijn
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 Rode Wijn from the Winery Santa Augusta Wine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rode Wijn of Winery Santa Augusta Wine in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rode Wijn
Pairings that work perfectly with Rode Wijn
Original food and wine pairings with Rode Wijn
The Rode Wijn of Winery Santa Augusta Wine matches generally quite well with dishes of beef, pasta or veal such as recipes of alsatian bäckeoffe, pasta with sausage or puchero.
Details and technical informations about Winery Santa Augusta Wine's Rode Wijn.
Discover the grape variety: Manto negro
This grape variety is native to the Balearic Islands (Spain), more precisely to the island of Mayorque, and has been cultivated for a very long time. D.N.A. analyses have shown that it is the result of a natural cross between the sabaté and the callet cas concos (negrella), the latter being in danger of extinction. Manto negro is hardly known in other wine-producing countries, but in France it should be interesting for the production of original rosé wines that are pleasant to drink.
Last vintages of this wine
The best vintages of Rode Wijn from Winery Santa Augusta Wine are 0
Informations about the Winery Santa Augusta Wine
The Winery Santa Augusta Wine is one of of the world's great estates. It offers 17 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
