Winery AyesaRioja Alavesa
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 Rioja Alavesa from the Winery Ayesa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Alavesa of Winery Ayesa in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Alavesa
Pairings that work perfectly with Rioja Alavesa
Original food and wine pairings with Rioja Alavesa
The Rioja Alavesa of Winery Ayesa matches generally quite well with dishes of beef, lamb or veal such as recipes of braciola (southern italy), berber giblet frying pan or roast pork with onions and honey.
Details and technical informations about Winery Ayesa's Rioja Alavesa.
Discover the grape variety: Mavrud
Structured, tannic reds with a deep inky robe, firm tannins and moderate acidity. Intense aromas of blackberry, black plum, blackcurrant, candied cherry, spices, leather, tobacco and balsamic notes. Fine ageing potential with oak maturation. Star of Bulgaria's great reds around Asenovgrad (Thrace) and driver of the Bulgarian wine renaissance. Very late-ripening native Bulgarian variety, one of the most historic in the country (mentioned since Thracian antiquity).
Last vintages of this wine
The best vintages of Rioja Alavesa from Winery Ayesa are 0
Informations about the Winery Ayesa
The Winery Ayesa is one of of the world's greatest estates. It offers 6 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
