Bodegas Los CorzosConde de Argaiz
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 Conde de Argaiz from the Bodegas Los Corzos
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Conde de Argaiz of Bodegas Los Corzos in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Conde de Argaiz
Pairings that work perfectly with Conde de Argaiz
Original food and wine pairings with Conde de Argaiz
The Conde de Argaiz of Bodegas Los Corzos matches generally quite well with dishes of beef, lamb or veal such as recipes of wild boar with honey, thomas's shoulder of lamb or stuffed squid in the sétoise sauce.
Details and technical informations about Bodegas Los Corzos's Conde de Argaiz.
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 Conde de Argaiz from Bodegas Los Corzos are 0
Informations about the Bodegas Los Corzos
The Bodegas Los Corzos is one of of the world's great 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
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
