Winery NavajasRioja Montejara
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 Montejara from the Winery Navajas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Montejara of Winery Navajas in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Montejara
Pairings that work perfectly with Rioja Montejara
Original food and wine pairings with Rioja Montejara
The Rioja Montejara of Winery Navajas matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, pastasotto pepper merguez (risotto style pasta) or milanese cutlets like in italy.
Details and technical informations about Winery Navajas's Rioja Montejara.
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.
Last vintages of this wine
The best vintages of Rioja Montejara from Winery Navajas are 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
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.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
