Bodega Las GranadasPitarra
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pitarra from the Bodega Las Granadas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pitarra of Bodega Las Granadas in the region of Estrémadure is a powerful.
Food and wine pairings with Pitarra
Pairings that work perfectly with Pitarra
Original food and wine pairings with Pitarra
The Pitarra of Bodega Las Granadas matches generally quite well with dishes of beef, pasta or veal such as recipes of empanadas de carne (argentina), fried rice noodles with chicken or osso buco.
Details and technical informations about Bodega Las Granadas's Pitarra.
Discover the grape variety: Tempranillo
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.
Last vintages of this wine
The best vintages of Pitarra from Bodega Las Granadas are 0
Informations about the Bodega Las Granadas
The Bodega Las Granadas is one of of the world's greatest estates. It offers 6 wines for sale in the of Estrémadure to come and discover on site or to buy online.
The wine region of Estrémadure
Autonomous community of western Spain, the 2nd largest national vineyard (~87,000 ha) with excellent value for money. Tempranillo signature in red: round and accessible with signature notes of ripe cherry, plum, soft vanilla, leather and a spicy touch, supple tannins. Sun-drenched Garnacha, colourful Bobal, firm Cabernet complete the line-up. Vivid Cayetana and Pardina whites (citrus, flowers).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
