Winery Baron de LeyVarietales Graciano Rioja
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 Varietales Graciano Rioja from the Winery Baron de Ley
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Varietales Graciano Rioja of Winery Baron de Ley in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Varietales Graciano Rioja of Winery Baron de Ley in the region of Rioja often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Varietales Graciano Rioja
Pairings that work perfectly with Varietales Graciano Rioja
Original food and wine pairings with Varietales Graciano Rioja
The Varietales Graciano Rioja of Winery Baron de Ley matches generally quite well with dishes of beef, lamb or veal such as recipes of sauté of lamb with curry, canned cassoulet or venison bourguignon.
Details and technical informations about Winery Baron de Ley's Varietales Graciano Rioja.
Discover the grape variety: Touriga franca
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Varietales Graciano Rioja from Winery Baron de Ley are 2007, 2017, 2015, 2005 and 2010.
Informations about the Winery Baron de Ley
The Winery Baron de Ley is one of of the world's great estates. It offers 48 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.
News related to this wine
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
At the heart of the terroirs of Mâcon-Milly-Lamartine
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Milly-Lamartine, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
