Winery Vinos SanzCampo 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 Campo Tinto from the Winery Vinos Sanz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo Tinto of Winery Vinos Sanz in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Campo Tinto
Pairings that work perfectly with Campo Tinto
Original food and wine pairings with Campo Tinto
The Campo Tinto of Winery Vinos Sanz matches generally quite well with dishes of beef, lamb or veal such as recipes of quick beef bourguignon, grilled leg of lamb marinated in aromatic oil or veal colombo.
Details and technical informations about Winery Vinos Sanz's Campo Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Campo Tinto from Winery Vinos Sanz are 2009, 0, 2011
Informations about the Winery Vinos Sanz
The Winery Vinos Sanz is one of of the world's great estates. It offers 21 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
