Winery TorresMomentum Tinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Momentum Tinto from the Winery Torres
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Momentum Tinto of Winery Torres in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Momentum Tinto
Pairings that work perfectly with Momentum Tinto
Original food and wine pairings with Momentum Tinto
The Momentum Tinto of Winery Torres matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with tomato sauce and pickles, very simple spaghetti carbonara or saltimbocca alla romana.
Details and technical informations about Winery Torres's Momentum Tinto.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Momentum Tinto from Winery Torres are 2012, 2011, 0, 2013
Informations about the Winery Torres
The Winery Torres is one of wineries to follow in Catalogne.. It offers 197 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
