Winery AtalayaLaya
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.
The Laya of the Winery Atalaya is in the top 10 of wines of Castille.
Taste structure of the Laya from the Winery Atalaya
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Laya of Winery Atalaya in the region of Castille is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Laya of Winery Atalaya in the region of Castille often reveals types of flavors of cream, cherry or grapefruit and sometimes also flavors of oaky, smoke or butter.
Food and wine pairings with Laya
Pairings that work perfectly with Laya
Original food and wine pairings with Laya
The Laya of Winery Atalaya matches generally quite well with dishes of beef, pasta or veal such as recipes of stuffed beef rolls, salmon and spinach lasagna or lisbon veal sauté.
Details and technical informations about Winery Atalaya's Laya.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Laya from Winery Atalaya are 2017, 2019, 2018, 2009 and 2008.
Informations about the Winery Atalaya
The Winery Atalaya is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
