Winery Santo CristoAprecio Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aprecio Tinto from the Winery Santo Cristo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aprecio Tinto of Winery Santo Cristo in the region of Vinos de Pago is a powerful.
Food and wine pairings with Aprecio Tinto
Pairings that work perfectly with Aprecio Tinto
Original food and wine pairings with Aprecio Tinto
The Aprecio Tinto of Winery Santo Cristo matches generally quite well with dishes of beef, pasta or veal such as recipes of fleischnacka leaf, pasta with mussels or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Santo Cristo's Aprecio Tinto.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of Aprecio Tinto from Winery Santo Cristo are 2019, 0
Informations about the Winery Santo Cristo
The Winery Santo Cristo is one of of the world's great estates. It offers 86 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
