Marques De Leon Tempranillo Red Wine

This wine is ideal served on its own, or as an accompaniment to all red meat, pasta and cheese dishes. Serve at room temperature.

Félix Solís SL winery was founded in April 1975 and lies along the current national road that links Madrid to Cadiz. The winery is one of the largest family-owned wineries in the world and is fitted with the most modern production and storage facilities. The World Ranking of Wines and Spirits (WRWS) gave Felix Solis sixth place in the top 100 Best Wineries of the World and second place in the category ‘Best Wineries of Spain'.

Spain

Felix Solis Avantis UK Ltd

Tempranillo

NV

Marques

Felix Solis Avantis UK Ltd,
CT1 2HA,
UK.

The area of Castilla-La Mancha, located in the central plateau of the Iberian Peninsula, is the world's largest vineyard. Varietal wines are made with one type of grape. Airen and Tempranillo are the most characteristic grapes from this area, while other non-native grape varieties sucha as Cabernet Sauvignon, Syrah, Merlot, Viura, Sauvignon Blanc and Chardonnay have excellent results due to the climate and terrain in this region.

Contains Sulphur Dioxide/Sulphites

Ruby in colour and light, soft and fruity in style. This wine is ideal served on its own at any time, or as an accompaniment to all red meat, pasta and cheese dishes. Serve at room temperature.

Smooth & Easy, Light and fruity

Glass Bottle

10

8.3

Cruzares, S.A.,
CLM-081/CR01ES 13.300ES,
España.

Full Product Name:
Red Wine

Importer:
Felix Solis Avantis UK Ltd,
CT1 2HA,
UK.

Additional Information:
Alcohol By Volume: 10%
1.3 UK Units Per 125ml
7.5 UK Units Per 75cl
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
wsta.co.uk/health


Disclaimer:
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Felix Solis S.L.

This wine is ideal served on its own, or as an accompaniment to all red meat, pasta and cheese dishes. Serve at room temperature

Carlos Villarraso

Grapes undergo strict controls in the vineyards to decide the correct moment to be harvested and transformed into a wine with the right amount of sugar and acidity. Must remains in contact with skins for 2-3 days. Fermentation is done in stainless steel tanks at 22-22ºC C and the result is a fruity and balanced wine.