
Winery AguilaTempranillo - Garnacha
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the Tempranillo - Garnacha from the Winery Aguila
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo - Garnacha of Winery Aguila in the region of Aragon is a powerful.
Food and wine pairings with Tempranillo - Garnacha
Pairings that work perfectly with Tempranillo - Garnacha
Original food and wine pairings with Tempranillo - Garnacha
The Tempranillo - Garnacha of Winery Aguila matches generally quite well with dishes of beef, pasta or veal such as recipes of german recipe for marinated meat: sauerbraten, fish with tamarind or grenadins of veal with ceps.
Details and technical informations about Winery Aguila's Tempranillo - Garnacha.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tempranillo - Garnacha from Winery Aguila are 0
Informations about the Winery Aguila
The Winery Aguila is one of of the world's greatest estates. It offers 3 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Autonomous community of northeast Spain, historic kingdom of Iberian red Grenache (~75%). Signature Garnacha: generous and sun-drenched with signature ripe cherry, crushed strawberry, garrigue, kirsch, sweet spice and a balsamic touch, round tannins and a warm, alcoholic palate. 4 major DOs: Cariñena the largest (old vines), Calatayud high-altitude, Campo de Borja and Somontano at the Pyrenean foothills. Fresh Macabeo and Garnacha blanca whites.
The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.










