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Our Family, generation after generation, have been transmitting the secret of the Winemaking.
This tradition, have turned to Bodegas Fernando Castro into a great exporting company that, at present, reachs more than 70 countries.
At the moment, two generations work jointly, counting on the inestimable support of great professionals who contribute in the elaboration, raising and commercialization of our wines.
In our two productive plants the wines follow their natural cycle, in a exclusively area created for them.
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The senses are fundamental to appreciate a good wine, because through them we will detect if we want or not drinking.
"Smell the Wine" falls within the ritual of tasting and is undoubtedly one of the most important steps to detect if the wine is to our liking.
The first step in assessing the aroma of a wine is closer to the nose (without shaking), after his service in the cup. Thus check that there are no unpleasant smells (vinegary odor, sulfur, garlic, rubber or paper). It is also very important to ensure that the glassware used for tasting wine is dry air, so as to not confuse the aromas.
I flush this first contact, we proceed to move the cup holding his foot. Through this movement wine aromas are aerated, making it ideal for bringing the cup back to your nose and try to recognize the aromas that gives us time.
The first noticeable, and the easiest to explain sensation, is the aromatic intensity. Depending on power wine graded by their intensity from weak to developed, to other adjectives as neutral, insipid, discreet, closed, aromatic, open, expressive, strong or intense.
The next step is to observe the aromatic cleansing, ie sharpness from no defects.
A more subjective notion that requires experience is to observe the harmony of smells: the wine will be unpleasant or complex, via common, simple, thin, severe, elegant, refined, harmonious and classy.
By the end, the most spectacular exercise is performed: identification of aromatic nuances.
Usually proceed by identifying a smell: raspberry, vanilla, pink or others. At this stage, an instant term to describe the aroma without much reflection is used. But when precise scent is identified by aromatic impressions grouping families were observed.
To distinguish the different ranges flavorings are classified:
Once the glass is empty, the aromatic story does not stop. Even to the last drop from the bottom of the cup will say something.