Winery VelataPremium Bobal
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Premium Bobal from the Winery Velata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Bobal of Winery Velata in the region of Valence is a powerful with a nice freshness.
Food and wine pairings with Premium Bobal
Pairings that work perfectly with Premium Bobal
Original food and wine pairings with Premium Bobal
The Premium Bobal of Winery Velata matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, saffron pasta with prawns or veal paupiettes with cider.
Details and technical informations about Winery Velata's Premium Bobal.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Premium Bobal from Winery Velata are 2014, 0
Informations about the Winery Velata
The Winery Velata is one of of the world's greatest estates. It offers 12 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
