Winery Villavid1952 Roble Syrah
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 game (deer, venison).
Taste structure of the 1952 Roble Syrah from the Winery Villavid
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1952 Roble Syrah of Winery Villavid in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with 1952 Roble Syrah
Pairings that work perfectly with 1952 Roble Syrah
Original food and wine pairings with 1952 Roble Syrah
The 1952 Roble Syrah of Winery Villavid matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of homemade beef stew, leg of lamb in braillouse or duck legs with confit potatoes.
Details and technical informations about Winery Villavid's 1952 Roble Syrah.
Discover the grape variety: Temjanika
Intensely aromatic muscat whites, with a pale golden robe and an ample palate, with explosive signature aromas of muscat, white flowers (orange blossom, jasmine), exotic fruits and fresh grape. Also as sweet and late-harvest wines. Grown mainly in North Macedonia (Tikveš) and central Serbia, defining the aromatic identity of Balkan white wines. Autochthonous white variety of Serbia and North Macedonia, identical to Tamjanika.
Informations about the Winery Villavid
The Winery Villavid is one of of the world's greatest estates. It offers 18 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
