Winery Tavera - Cendal Tinto

Winery TaveraCendal Tinto

The Cendal Tinto of Winery Tavera is a red wine from the region of Castille.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Cendal Tinto from the Winery Tavera

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Cendal Tinto of Winery Tavera in the region of Castille is a powerful.

Details and technical informations about Winery Tavera's Cendal Tinto.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Tempranillo

Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.

Informations about the Winery Tavera

The winery offers 27 different wines.
Its wines get an average rating of 3.5.
It is in the top 20 of the best estates in the region
It is located in Castille

The Winery Tavera is one of of the world's great estates. It offers 25 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 65000 of of Spain wines
In the top 7500 of of Castille wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Castille

Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.

The word of the wine: Effervescent

Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.

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