Bodegas MuroCeprus Crianza
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 Ceprus Crianza from the Bodegas Muro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ceprus Crianza of Bodegas Muro in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ceprus Crianza
Pairings that work perfectly with Ceprus Crianza
Original food and wine pairings with Ceprus Crianza
The Ceprus Crianza of Bodegas Muro matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, mansaf, or jordanian lamb (jordan) or veal blanquette burger.
Details and technical informations about Bodegas Muro's Ceprus Crianza.
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.
Informations about the Bodegas Muro
The Bodegas Muro is one of of the world's great estates. It offers 13 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
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The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.