Tinto Semi Dulce Mvsa

Penedès Red Blend

The Vallformosa Tinto Semi Dulce Mvsa is a delightful red blend hailing from the renowned Penedès region, known for its picturesque vineyards and vibrant wine culture. This charming wine presents a captivating deep red hue that captures the eye and promises a pleasurable tasting experience. On the palate, it is medium-bodied and demonstrates a harmonious balance of mouthwatering acidity, making it both refreshing and approachable. The fruitiness is pronounced, offering luscious notes of ripe berries and cherries that dance elegantly with hints of subtle sweetness. The tannins are soft and delicate, contributing to a smooth and pleasant mouthfeel. This semi-dulce wine is a versatile companion, making it an excellent choice for a variety of occasions, from casual gatherings to more festive celebrations.

Tasting notes:

Blackberry

Cherry

Black Pepper

Flavor profile:

Acidity Low

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Mild

Low Pronounced

Region:

Penedès

Rising from the Mediterranean Sea like a stepladder, northeast Spain's mountainous Penedès region has three microclimates, ranging from warm to cool. While this means the region can produce an eclectic selection of red and white wines, Penedès is mainly known for one thing—cava. Made in the labor-intensive "traditional method" like champagne, Spain's signature sparkling wine is produced using the local grape varieties Macabeo, Xarel·lo and Parellada. In this budget-friendly alternative to France's famous fizz, you'll enjoy flavors of almond, lime and yellow apple, making it a great choice for Mexican food. The DO (Denominación de Origen) category within Spain’s wine classifications is the largest portion within the country’s pyramid of quality. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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