Winery Viña AneEl Laberinto
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 El Laberinto from the Winery Viña Ane
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Laberinto of Winery Viña Ane in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with El Laberinto
Pairings that work perfectly with El Laberinto
Original food and wine pairings with El Laberinto
The El Laberinto of Winery Viña Ane matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn leaves, marinated lamb chops (honey, worcestershire sauce, olive oil) or veal paupiettes with white wine.
Details and technical informations about Winery Viña Ane's El Laberinto.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of El Laberinto from Winery Viña Ane are 2012, 2009, 2015, 0 and 2014.
Informations about the Winery Viña Ane
The Winery Viña Ane is one of of the world's greatest estates. It offers 5 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
