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Dehesa del Carrizal Petit
Verdot 2018
Vino de Pago - D.O. Dehesa del Carrizal
100% Petit Verdot
Alcohol: 15% vol.
Age: 12 months in French oak barrels.
Presentation: 750 ml.
Food pairing: ideal to accompany game dishes.
Recommended serving temperature: 16°
Castilla La Mancha. Retuerta del Bullaque. Ciudad Real-Spain.
It comes from a grape with deep roots in Bordeaux which, because of its long
matures perfectly with our particular climate. Our youngest vineyard
has an excellent future and a long career. The wine has an intense
deep cherry red with blue glints. The nose reveals notes of berries,
licorice, eucalyptus and also of scrubland. On the palate, the attack is fresh and
fresh and smooth, then appears the concentration of ripe tannins that gives it great amplitude and final
and length on the finish. At all times, the Petit Verdot has the graphite, its main characteristic, present on the palate
graphite, its main mineral characteristic. It can be kept for up to 10 years in the cellar
in the cellar to get to know all its nuances.
Dehesa del Carrizal Petit
Verdot 2018
Vino de Pago - D.O. Dehesa del Carrizal
100% Petit Verdot
Alcohol: 15% vol.
Age: 12 months in French oak barrels.
Presentation: 750 ml.
Food pairing: ideal to accompany game dishes.
Recommended serving temperature: 16°
Castilla La Mancha. Retuerta del Bullaque. Ciudad Real-Spain.
It comes from a grape with deep roots in Bordeaux which, because of its long
matures perfectly with our particular climate. Our youngest vineyard
has an excellent future and a long career. The wine has an intense
deep cherry red with blue glints. The nose reveals notes of berries,
licorice, eucalyptus and also of scrubland. On the palate, the attack is fresh and
fresh and smooth, then appears the concentration of ripe tannins that gives it great amplitude and final
and length on the finish. At all times, the Petit Verdot has the graphite, its main characteristic, present on the palate
graphite, its main mineral characteristic. It can be kept for up to 10 years in the cellar
in the cellar to get to know all its nuances.
