Bodegas ToribioTempranillo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Tempranillo of the Bodegas Toribio is in the top 50 of wines of Estrémadure.
Taste structure of the Tempranillo from the Bodegas Toribio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo of Bodegas Toribio in the region of Estrémadure is a powerful.
Food and wine pairings with Tempranillo
Pairings that work perfectly with Tempranillo
Original food and wine pairings with Tempranillo
The Tempranillo of Bodegas Toribio matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon with tomato, lamb chops with tarragon cream or osso bucco of veal.
Details and technical informations about Bodegas Toribio's Tempranillo.
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 Tempranillo from Bodegas Toribio are 2018, 2015, 0, 2014 and 2008.
Informations about the Bodegas Toribio
The Bodegas Toribio is one of of the world's greatest estates. It offers 26 wines for sale in the of Estrémadure to come and discover on site or to buy online.
The wine region of Estrémadure
Autonomous community of western Spain, the 2nd largest national vineyard (~87,000 ha) with excellent value for money. Tempranillo signature in red: round and accessible with signature notes of ripe cherry, plum, soft vanilla, leather and a spicy touch, supple tannins. Sun-drenched Garnacha, colourful Bobal, firm Cabernet complete the line-up. Vivid Cayetana and Pardina whites (citrus, flowers).
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
