Venta La Vega - Bodegas Almanseñas - Ternario 2

Venta La Vega - Bodegas AlmanseñasTernario 2

3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Ternario 2 of Venta La Vega - Bodegas Almanseñas is a red wine from the region of Almansa of Castille.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Ternario 2 from the Venta La Vega - Bodegas Almanseñas

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Ternario 2 of Venta La Vega - Bodegas Almanseñas in the region of Castille is a powerful with a nice balance between acidity and tannins.

Details and technical informations about Venta La Vega - Bodegas Almanseñas's Ternario 2.

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

Discover the grape variety: Müller-Thurgau

Müller-Thurgau shows the character of its noble origins. This Swiss white grape variety is a cross between the royal madeleine and the riesling. The idea that the latter was crossed with the sylvaner is irrelevant. The variety can be recognized by its vigorous character and its semi-erect habit. Preferring rich soils and short prunings, the plant sees its buds open quite early. The buds are cottony and soft green in color. The slightly embossed and tormented blade, with 5 to 7 lobes, makes it possible to distinguish the adult leaves. The clusters appear compact, pyramidal or cylindrical in shape and small to medium in size. The flavour of the Müller-Turgau berries is reminiscent of Muscat. The juicy and crunchy pulp is revealed under a greyish skin. When ripe, the fruit has a mottled shell on a golden yellow background. Switzerland prefers to extract the juice from this variety. The wine made from it is rather heavy and does not keep well.

Last vintages of this wine

Ternario 2 - 2016
In the top 100 of of Almansa wines
Average rating: 3.51110.50
Ternario 2 - 2015
In the top 100 of of Almansa wines
Average rating: 3.411100
Ternario 2 - 0
In the top 100 of of Almansa wines
Average rating: 3.51110.50

The best vintages of Ternario 2 from Venta La Vega - Bodegas Almanseñas are 2016, 0, 2015

Informations about the Venta La Vega - Bodegas Almanseñas

The winery offers 33 different wines.
Its wines get an average rating of 3.4.
This winery is part of the MGWines Group.
It is in the top 15 of the best estates in the region
It is located in Almansa in the region of Castille

The Venta La Vega - Bodegas Almanseñas is one of of the world's great estates. It offers 32 wines for sale in the of Almansa to come and discover on site or to buy online.

Top wine Castille
In the top 30000 of of Spain wines
In the top 3000 of of Almansa wines
In the top 250000 of red wines
In the top 450000 wines of the world

The wine region of Almansa

The wine region of Almansa is located in the region of Castille of Spain. Wineries and vineyards like the Domaine Atalaya or the Domaine Bodegas Piqueras produce mainly wines red, white and pink. The most planted grape varieties in the region of Almansa are Verdejo, Tempranillo and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Almansa often reveals types of flavors of cream, oak or menthol and sometimes also flavors of black olive, balsamic or black plum.


The wine region of Castille

Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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