
Bodegas SokatiraGraciano
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Graciano of the Bodegas Sokatira is in the top 10 of wines of Rioja.
Taste structure of the Graciano from the Bodegas Sokatira
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Graciano of Bodegas Sokatira in the region of Rioja is a with a nice balance between acidity and tannins.
Food and wine pairings with Graciano
Pairings that work perfectly with Graciano
Original food and wine pairings with Graciano
The Graciano of Bodegas Sokatira matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with bacon and onions, oriental lamb skewers or sarthe pot.
Details and technical informations about Bodegas Sokatira's Graciano.
Discover the grape variety: Négrette
Négrette noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small to medium size. Négrette noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Armagnac, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Graciano from Bodegas Sokatira are 0
Informations about the Bodegas Sokatira
The Bodegas Sokatira is one of of the world's greatest estates. It offers 10 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: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.














