Winery Soto y ManriqueInat
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Inat of Winery Soto y Manrique in the region of Castille-et-Léon often reveals types of flavors of tree fruit, red fruit.
Food and wine pairings with Inat
Pairings that work perfectly with Inat
Original food and wine pairings with Inat
The Inat of Winery Soto y Manrique matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with caramelized onion, leg of lamb in braillouse or spanish paella.
Details and technical informations about Winery Soto y Manrique's Inat.
Discover the grape variety: Couston
Light and simply fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity, featuring undemonstrative red fruit aromas. Discreet rustic profile. Almost extinct in commercial cultivation, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties under study. Rare French black grape, once grown in the South-West.
Last vintages of this wine
The best vintages of Inat from Winery Soto y Manrique are 2018, 0
Informations about the Winery Soto y Manrique
The Winery Soto y Manrique is one of of the world's greatest estates. It offers 14 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
