Bodegas Fernando Castro ends the summer with 4 new medals in Asia.
The Asia Wine Trophy contest has rewarded the winery with 3 medals. Two gold and one silver medal for 3 Grand Reserve wines with App...
The winery welcomes a group of Chinese importers before harvest beginning.
On the occasion of the popular wine fair of Valdepeñas town, the cellar has received the visit of a commercial mission from ...
The German competition MUNDUS VINI certified again the exquisite quality and best taste of the cellar´s wines.
Castillo de Santa Bárbara wines presented in the portfolio of Bodegas Fernando Castro wo...
While the wine tasting which must be intended to enjoy it, with a tasting what is sought is submitted to a sensory analysis according to three factors:
Fruit Sensations: Since it is the juice from fruit, fruity sensation that must exist over other aromas.
Structure: The wine has a "skeleton" structure, to be "filled" with a sense of more or less intense meatiness. Factors that denote the existence of a structure are the intense color and tannins, which is the dry extract of the wine; that is, if a wine calentáramos to evaporate, the end would be a sludge which are tannins. The more volume of extract has a wine, the higher your structure.
Persistence: When wine is drunk, their flavor and aroma should remain in place as long as possible.
The tasting takes place in three phases:
Visual: the cup on a white surface with light and leans. The first thing to study is the color and trim, which are the sides of the wine when it meets the glass. The red, pink and purple colors indicate that the wine is young. The orange, tiles and mahogany denote a change, an aging, old age. Color intensity and brilliance and cleaning are also assessed.
Nose: the nose the wine to breathe and assess the intensity and complexity of flavor is coming. A greater variety of flavors, more complexity and better quality.
Palate: The wine is drunk, wanders through the mouth from front to back without swallowing. The taste sensations are varied are: sweet, salty, sour and bitter. The more you remain in your mouth, the better. And some can not stand much on others. Hence the flavor balance is valued. At the end of these phases, an overview is made and when the assessment is given to wine.