Ordenar per:
The red wines V.T. (Vino de la Tierra) Castilla y León are wines produced in the Castilla y León wine region, located in northern Spain. This name V.T. it gives them some flexibility in terms of grape varieties and winemaking techniques, allowing producers to experiment and create wines with their own identity and reflecting the unique characteristics of the region.
In the V.T. Castilla y León, several red grape varieties are cultivated that contribute to the diversity and quality of the red wines produced in the region. Among the most outstanding autochthonous varieties is Tempranillo, also known as Tinto Fino or Tinta del País, which is the emblematic red grape of Spain and is characterized by its elegance and fruit flavors. Another important autochthonous variety is Mencía, which is grown mainly in the Bierzo area, and provides wines with floral and fruity notes. In addition, we find lesser known but equally interesting autochthonous varieties such as Prieto Picudo, Juan García and Rufete, each with their own peculiarities and unique flavours.
In addition to the native varieties, some wineries in the region also grow international red grapes, such as Cabernet Sauvignon, Merlot, Syrah, and others. These foreign varieties can offer an interesting combination with local varieties, adding complexity and diversity to the profile of V.T. Castile and Leon.
The combination of these red grape varieties in the region allows winemakers and producers to create a wide range of red wines, each with its own personality and expression of the Castilla y León terroir.
The red wines of V.T. Castilla y León are made with meticulous attention to the quality and expression of the terroir of the region. The selected grapes, which can be autochthonous varieties such as Tempranillo and Mencía, as well as international varieties, are harvested manually or mechanically, and are destemmed to separate the bunches from the stems.
The resulting must, which is the mixture of juice and pulp of the grapes, ferments in stainless steel tanks or in wooden vats, depending on the preferences of each winery. During fermentation, pump-over and pigeage techniques are carried out to extract colour, tannins, and flavors from the skins of the grapes, which contribute to the structure and complexity of the wine.
After fermentation, some wines may be transferred to oak barrels for aging. Oak barrels can be of different sizes and provenances, and the aging time can vary depending on the desired style of wine. Some wines are aged in new barrels to provide notes of wood and vanilla, while others can use used barrels for a softer aging that respects the fruity character of the wine.
Once the aging process is finished, the wine is clarified, filtered, and bottled. Some wineries may choose not to filter the wine to preserve its natural character.
The result is a red wine from V.T. Castilla y León with a wide range of flavors and styles, which reflects the richness of the grape varieties grown in the region and the care taken by viticulturists and oenologists in the production process. These red wines are a sample of the winemaking heritage of Castilla y León and offer an authentic expression of the region's terroir.
The red wines of V.T. Castilla y León are an excellent option to accompany the rich and varied gastronomy of the region and other dishes of Spanish cuisine. Their versatility and diversity of flavors make them ideal to pair with grilled red meats, such as a juicy T-bone steak, roast lamb, or suckling pig. They also complement very well with traditional stews and stews, such as roast lamb or Castilian stew. In addition, they are a perfect companion for game dishes, such as rabbit or deer, enhancing their flavors and nuances. Cured cheeses and cured meats also pair beautifully with these wines, creating an authentic dining experience.
In summary, the red wines of V.T. Castilla y León are a delicious choice to accompany a wide variety of Spanish dishes and provide a truly satisfying culinary experience.
Accessories
Packs
Sales
Red Wine