| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 14.5% |
Spec sheet
The wine
Beauty is on the inside as the saying goes, although the world around us often seems to focus on public images. At Finca Bacara, they have realized this also happens in the world of wine. What is really important is the wine itself, not the design and label of the bottle, they believe. So they decided to design a label paying homage to what is on the inside. The skeleton represents the structure that keeps us standing and moving, the pure essence of the wine that Tabá expresses.
What does this wine taste like?
Tabá has an intense, deep, bright and attractive claret colour, elegant legs and a beautiful and pensive presentation. Clear and intense aromas with a strong presence of ripe red fruit (cherries in liqueur, plum jam) accompanied by spicy and herbal aromas (mountain herbs and liquorice). A mature mouthfeel with plentiful well-integrated tannins among hints of smoke, leather and tar present in every sip. Smooth and velvety, it cannot hide its Mediterranean warmth but embellishes it with the freshness of the sea breeze on summer evenings. Its intense and lingering finish contains a subtle hint of tomato plants, quite common in Monastrell wines, as well as a seductive saline sensation.
View | Picota cherry red / Opaque |
|---|---|
Bouquet | Higly aromatic / Ripe red fruit / Balsamic aromas / Spicy notes |
Mouth | Fruit-forward / Intense / Vigorous tannins / Velvety / Saline / Persistent |
Drinking and storing
Best served around 16ºC in a glass tall and wide enough for the wine to express itself. Can be enjoyed immediately or laid down for up to 7 or 8 years after its vintage.
Serve between 15ºC and 17ºC
Food pairing
Game, red meat, stews, grilled meat with herbs and spices, hard cheese, oily fish with tomato sauce, cold gazpacho soup or Iberian ham and other cold meats.
Game / Red meats / Casseroles / Roasts
Customer reviews
Winemaking
Hand harvested and selected twice, on the vines and at the sorting table. Grapes from different plots are vinified separately according to soil type and ripeness. Gentle or no pressing depending on the characteristics of the fruit.
Fermented at low temperatures (20-24ºC) to conserve the aromatic richness of the variety. Malolactic fermentation in wood and 12 months spent ageing in American oak.
| Ageing period | 12 months |
|---|---|
| Type of wood | American oak |
Vineyards
Chalky soils. Mediterranean climate with continental influence. Vines over 50 years old located in Jumilla.
| Vine age | 50 years |
|---|---|
| Soil | Limestone |
| Climate | Mediterranean with continental influence |
