Winery NavajasRioja Corcuetos Tinto
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 Rioja Corcuetos Tinto from the Winery Navajas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Corcuetos Tinto of Winery Navajas in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Rioja Corcuetos Tinto
Pairings that work perfectly with Rioja Corcuetos Tinto
Original food and wine pairings with Rioja Corcuetos Tinto
The Rioja Corcuetos Tinto of Winery Navajas matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with bacon and onions, lamb sweetbreads with white wine and sorrel cream or oriental stuffed vegetables.
Details and technical informations about Winery Navajas's Rioja Corcuetos Tinto.
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 Rioja Corcuetos Tinto from Winery Navajas are 2016, 0
Informations about the Winery Navajas
The Winery Navajas is one of of the world's great estates. It offers 46 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
