Winery Toro Loco (Espagne)Vin Rosé (Rosé Wine)
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Vin Rosé (Rosé Wine)
Pairings that work perfectly with Vin Rosé (Rosé Wine)
Original food and wine pairings with Vin Rosé (Rosé Wine)
The Vin Rosé (Rosé Wine) of Winery Toro Loco (Espagne) matches generally quite well with dishes of beef, lamb or pork such as recipes of baeckeoffe, leg of lamb with herb stuffing or coconut from paimpol.
Details and technical informations about Winery Toro Loco (Espagne)'s Vin Rosé (Rosé Wine).
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.
Last vintages of this wine
The best vintages of Vin Rosé (Rosé Wine) from Winery Toro Loco (Espagne) are 2016, 2014, 0
Informations about the Winery Toro Loco (Espagne)
The Winery Toro Loco (Espagne) is one of of the world's greatest estates. It offers 11 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
