Winery SanxiaoRibeira Sacra Mencia
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Ribeira Sacra Mencia from the Winery Sanxiao
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribeira Sacra Mencia of Winery Sanxiao in the region of Galice is a powerful with a nice freshness.
Food and wine pairings with Ribeira Sacra Mencia
Pairings that work perfectly with Ribeira Sacra Mencia
Original food and wine pairings with Ribeira Sacra Mencia
The Ribeira Sacra Mencia of Winery Sanxiao matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of simple and fragrant roast veal, roast pheasant or moroccan chicken tagine.
Details and technical informations about Winery Sanxiao's Ribeira Sacra Mencia.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Ribeira Sacra Mencia from Winery Sanxiao are 2017, 0
Informations about the Winery Sanxiao
The Winery Sanxiao is one of of the world's greatest estates. It offers 1 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
