Winery BasagoitiZilia
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 Zilia from the Winery Basagoiti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zilia of Winery Basagoiti in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Zilia
Pairings that work perfectly with Zilia
Original food and wine pairings with Zilia
The Zilia of Winery Basagoiti matches generally quite well with dishes of beef, lamb or veal such as recipes of fleischnacka leaf, saddle of lamb stuffed with chicken breast and basil or veal roast casserole.
Details and technical informations about Winery Basagoiti's Zilia.
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 Zilia from Winery Basagoiti are 2016, 0, 2015
Informations about the Winery Basagoiti
The Winery Basagoiti is one of of the world's greatest estates. It offers 9 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
