Winery ValleoroTinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Valleoro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Valleoro in the region of Iles Canaries is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Valleoro matches generally quite well with dishes of beef, pasta or veal such as recipes of american fillet (belgian-style beef tartar), pasta with vegetables or roast pork with prunes.
Details and technical informations about Winery Valleoro's Tinto.
Discover the grape variety: Genovèse
Simple, fresh dry whites with a pale golden colour, a supple palate and preserved acidity, showing undemonstrative aromas of citrus (lemon), white flowers and Mediterranean herbal notes. Rustic, airy profile to drink young. Preserved for its heritage value in a few confidential plots in Provence and Corsica, among the ancient varieties under study. Native white variety from south-east France, almost extinct since phylloxera.
Last vintages of this wine
The best vintages of Tinto from Winery Valleoro are 0
Informations about the Winery Valleoro
The Winery Valleoro is one of of the world's great estates. It offers 16 wines for sale in the of Iles Canaries to come and discover on site or to buy online.
The wine region of Iles Canaries
Spanish vineyard archipelago spared by phylloxera, ~50 grape varieties of which 20 unique worldwide. Black volcanic soils and sub-tropical oceanic climate. Listán Negro in light, spicy red with signature notes of red cherry, wild strawberry, smoke, pepper and a volcanic mineral touch, fine tannins — an atypical style. Supple Negramoll, fresh Listán Blanco (citrus, flowers), aromatic Malvasía (candied orange, honey) historically famous.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
