The Winery Berramón is one of the best wineries to follow in Campo de Borja.. It offers 2 wines for sale in of Campo de Borja to come and discover on site or to buy online.
Looking for the best Winery Berramón wines in Campo de Borja among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Berramón wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Berramón wines with technical and enological descriptions.
How Winery Berramón wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of brussels sprouts with bacon in a casserole, tuna provencal style or zucchini quiche.
DO of Aragon at the foot of Moncayo, nicknamed the 'Empire of Garnacha' (~60% of the vineyard, plantings since 1145). Grenache as a generous, fruity red: signature notes of ripe cherry, raspberry, plum, garrigue, sweet spices and a peppery touch, round tannins and a sunny palate — old vines aged 30-50 years. Supple Tempranillo, firm Mazuelo, Cabernet and Syrah round things out. Whites Macabeo, Chardonnay, Moscatel.
Reds offer outstanding value for money.
How Winery Berramón wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of express veal stew in a pressure cooker, flammekueche with munster cheese or braised veal heart with carrots.
In the mouth the red wine of Winery Berramón. is a powerful.
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Planning a wine route in the of Campo de Borja? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Berramón.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
