Wine lot 15

The Lot 15 Winesfrom Degusta Teruel is one of our varied assortments focused on wines. In which we offer two varieties of red wine (Delicias de Lledó and Les Roques de Benet) and two varieties of white wine (Delicias de Lledó and El Lledoner), both of a high quality with nuances that never cease to surprise.

Characteristics of Delicias de Lledó white wine:

• Type of Wine: White
• Quantity: 75cl
• Variety: Garnacha and Macabeo
• Colour: clean and bright
• Aroma: fruity connotations
• Taste: Smooth and balanced entry, appreciating the aforementioned fruits in flavor.
• Gastronomy: Possible dishes of any Mediterranean cuisine, taking into account that white wines are best enjoyed with meat and fish.

Characteristics of red wine Delicias de Lledó:

• Type of wine: Red
• Quantity : 75cl
• Variety: Garnacha and Tempranillo
• Colour: clean and bright
• Aroma: fruity connotations
• Taste: Smooth and balanced entry, appreciating the aforementioned fruits in the flavor
• Gastronomy: Red meat dishes, game, roasts, stews, Teruel ham and lamb

Characteristics of wine El Lledoner:

• Quantity: 75cl
• Type of Wine: White
• Variety: Garnacha (100%)
• Colour: Pale yellow with a crystalline touch and a very bright tone
• Aroma: Intense, fresh and young. With fruity notes reminiscent of banana, apple, citrus lemon and floral notes reminiscent of lychee. We also find a touch of nuts.
• Taste: Sensations of harmony with a touch of balanced, clean and pleasant taste.
• Gastronomy: Recommended for white fish, rice, shellfish. Consume preferably between 6º and 8º.

Characteristics of the wine Les Roques de Benet:

• Type of Wine: Red red
• Quantity: 75cl
• Variety: Garnacha(50%), Syrah(35%) and Cabernet(15%)
• Colour: clean and bright
• Aroma: Elegant aromas of ripe black red fruit, undergrowth, leather, spices, subtle smoked aromas from its aging and black pepper stand out.
• Taste: Smooth attack, with fine, delicate flavor and to the beat. Unique sensations for the palate.
• Gastronomy: It is recommended in vermouth, that is, with aged, cured cheeses, impossible to avoid with wild boar or deer meat, ideal consumption between 12º-16º