Winery AltanzaLa Niña de Mis Ojos
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Niña de Mis Ojos
Pairings that work perfectly with La Niña de Mis Ojos
Original food and wine pairings with La Niña de Mis Ojos
The La Niña de Mis Ojos of Winery Altanza matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and spinach lasagna, violet omelette or goat cheese and bacon quiche.
Details and technical informations about Winery Altanza's La Niña de Mis Ojos.
Discover the grape variety: Picolit noir
Light, fruity reds with a clear ruby colour, silky tannins and an airy palate, with aromas of red fruits (cherry, raspberry) and delicate floral notes. Discreet Friulian profile. Very rare, preserved for its heritage value, this dark-skinned mutation of the white Picolit survives in a few heritage plots in Friuli. An ancient north-east Italian variety.
Last vintages of this wine
The best vintages of La Niña de Mis Ojos from Winery Altanza are 2018, 2017, 0, 2019
Informations about the Winery Altanza
The Winery Altanza is one of of the world's great estates. It offers 62 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
