Winery Vinyes TortugaDoolittle
Red wine
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 Doolittle from the Winery Vinyes Tortuga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Doolittle of Winery Vinyes Tortuga in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Doolittle
Pairings that work perfectly with Doolittle
Original food and wine pairings with Doolittle
The Doolittle of Winery Vinyes Tortuga matches generally quite well with dishes of beef, pasta or veal such as recipes of beef goulash, spaghetti with old-fashioned tomato sauce or festive chinese fondue.
Details and technical informations about Winery Vinyes Tortuga's Doolittle.
Discover the grape variety: Dabouki
It is most certainly Syrian. By crossing it with the Chasselas, we obtained the Danlas variety, which, by its foliage, somewhat resembles that of its mother the Dabouki. It can be found in Israel, Jordan, Palestine, Syria, Lebanon, Algeria, Tunisia, Morocco, etc. In France it is practically endangered, but it is still listed in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Doolittle from Winery Vinyes Tortuga are 2018, 0
Informations about the Winery Vinyes Tortuga
The Winery Vinyes Tortuga is one of of the world's greatest estates. It offers 12 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
