Tinto Sobre Lias 1,5 l Magnum - Care Family Vineyards

Tinto Sobre Lias 1,5 l Magnum - Care Family VineyardsWith the Care Family Vineyards Tinto Sobre Lias 1.5 L Magnum, a first-class red wine flows into the glass. It offers a wonderfully dense, purple-red color. Ideally poured into a Bordeaux glass, this Old World red wine reveals wonderfully complex aromas of morello cherry, blackcurrant, mulberry and plum, rounded off by black tea, cocoa bean and cinnamon contributed by the maturation in wooden barrels. This red from Care Family Vineyards is the right choice for all connoisseurs who like it dry. At the same time, it never appears lean or austere, as one might naturally expect from a wine. On the palate, the texture of this powerful red wine presents itself as wonderfully velvety and fleshy. Thanks to its lively acidity, the Tinto Sobre Lias 1.5 L Magnum appears exceptionally fresh and vibrant on the palate. The finish of this well-aging red wine from the Aragon wine-growing region, more precisely from Cariñena DO, finally convinces with a considerable length. The aftertaste is also accompanied by mineral notes from the soils dominated by gravel and limestone. Vinification of the Tinto Sobre Lias 1.5 L Magnum from Care Family Vineyards The powerful Tinto Sobre Lias 1.5 L Magnum from Spain is a cuvée made from the grape varieties Garnacha and Syrah. The grapes grow under optimal conditions in Aragon. Here, the vines sink their roots deep into soils of limestone, slate and gravel. The grapes for this red wine from Spain are harvested exclusively by hand at optimal ripeness. After the harvest, the grapes are quickly brought to the press house. There they are selected and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for several months in barriques made of American oak. Food recommendation for Care Family Vineyards Tinto Sobre Lias 1.5 L Magnum It is best to enjoy this red wine from Spain at a temperature of 15 - 18°C as an accompaniment to ossobuco, lamb ragout with chickpeas and dried figs, or boiled veal topside with beans and tomatoes.