Winery AdunaLeteo Joven
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Leteo Joven from the Winery Aduna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Leteo Joven of Winery Aduna in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Leteo Joven
Pairings that work perfectly with Leteo Joven
Original food and wine pairings with Leteo Joven
The Leteo Joven of Winery Aduna matches generally quite well with dishes of beef, lamb or veal such as recipes of tibs (ethiopia), lamb collar with mustard or deer stew.
Details and technical informations about Winery Aduna's Leteo Joven.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Leteo Joven from Winery Aduna are 0
Informations about the Winery Aduna
The Winery Aduna is one of of the world's greatest estates. It offers 12 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
