Winery AltanzaLealtanza Reserva
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 Lealtanza Reserva from the Winery Altanza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lealtanza Reserva of Winery Altanza in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Lealtanza Reserva
Pairings that work perfectly with Lealtanza Reserva
Original food and wine pairings with Lealtanza Reserva
The Lealtanza Reserva of Winery Altanza matches generally quite well with dishes of beef, lamb or veal such as recipes of pasta bolognese, saddle of lamb with herbs or pork tenderloin with onions.
Details and technical informations about Winery Altanza's Lealtanza Reserva.
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 Lealtanza Reserva from Winery Altanza are 0
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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
