Winery Alqueria de MoraymaVigiriega
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Tempranillo.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vigiriega from the Winery Alqueria de Morayma
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigiriega of Winery Alqueria de Morayma in the region of Andalousie is a powerful.
Food and wine pairings with Vigiriega
Pairings that work perfectly with Vigiriega
Original food and wine pairings with Vigiriega
The Vigiriega of Winery Alqueria de Morayma matches generally quite well with dishes of beef, pasta or veal such as recipes of sautéed pork with pineapple, macaroni and cheese gratin or slow-cooked veal roast.
Details and technical informations about Winery Alqueria de Morayma's Vigiriega.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Vigiriega from Winery Alqueria de Morayma are 0
Informations about the Winery Alqueria de Morayma
The Winery Alqueria de Morayma is one of of the world's greatest estates. It offers 2 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
