Winery BaigorriMaturana
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 Maturana from the Winery Baigorri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maturana of Winery Baigorri in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Maturana
Pairings that work perfectly with Maturana
Original food and wine pairings with Maturana
The Maturana of Winery Baigorri matches generally quite well with dishes of beef, lamb or veal such as recipes of burger roll, baked lamb neck on a bed of vegetables and grapes or casserons in the country style.
Details and technical informations about Winery Baigorri's Maturana.
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 Maturana from Winery Baigorri are 2012, 0, 2015
Informations about the Winery Baigorri
The Winery Baigorri is one of of the world's great estates. It offers 21 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
