Bodegas PeñascalAguja Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Aguja Rosado of Bodegas Peñascal in the region of Castille-et-Léon often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Aguja Rosado
Pairings that work perfectly with Aguja Rosado
Original food and wine pairings with Aguja Rosado
The Aguja Rosado of Bodegas Peñascal matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with vegetables and madeira sauce, dad's lamb mouse or sauerkraut of the sea in casserole.
Details and technical informations about Bodegas Peñascal's Aguja Rosado.
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 Aguja Rosado from Bodegas Peñascal are 2016, 2009, 2008, 2015 and 2011.
Informations about the Bodegas Peñascal
The Bodegas Peñascal is one of of the world's greatest estates. It offers 21 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
