Winery Baón - Baon Roble Tempranillo

Winery BaónBaon Roble Tempranillo

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Baon Roble Tempranillo of Winery Baón is a red wine from the region of Unknow region.
This wine generally goes well with pork, beef or game (deer, venison).

Details and technical informations about Winery Baón's Baon Roble Tempranillo.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

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

Baon Roble Tempranillo - 2014
In the top 100 of of Unknow region wines
Average rating: 3.81110.50

The best vintages of Baon Roble Tempranillo from Winery Baón are 2014

Informations about the Winery Baón

The winery offers 7 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Région inconnue

The Winery Baón is one of of the world's greatest estates. It offers 5 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 300 of of Unknow region wines
In the top 200000 of red wines
In the top 350000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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The word of the wine: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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