
Winery Anada RealCosecha Tinto
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 Cosecha Tinto from the Winery Anada Real
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cosecha Tinto of Winery Anada Real in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cosecha Tinto
Pairings that work perfectly with Cosecha Tinto
Original food and wine pairings with Cosecha Tinto
The Cosecha Tinto of Winery Anada Real matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with cookéo, lamb tagine with dried fruits and herbs or veal paupiettes with beer.
Details and technical informations about Winery Anada Real's Cosecha Tinto.
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 Cosecha Tinto from Winery Anada Real are 0
Informations about the Winery Anada Real
The Winery Anada Real is one of of the world's greatest estates. It offers 7 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: Bitter
Normal for certain young red wines rich in tannin, bitterness is in other cases a defect due to a bacterial disease.














