Bodegas Vertijana1 Crianza Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 1 Crianza Tempranillo from the Bodegas Vertijana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1 Crianza Tempranillo of Bodegas Vertijana in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with 1 Crianza Tempranillo
Pairings that work perfectly with 1 Crianza Tempranillo
Original food and wine pairings with 1 Crianza Tempranillo
The 1 Crianza Tempranillo of Bodegas Vertijana matches generally quite well with dishes of beef, lamb or veal such as recipes of hungarian goulash, lamb tagine with prunes or veal meatballs with curry.
Details and technical informations about Bodegas Vertijana's 1 Crianza 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 1 Crianza Tempranillo from Bodegas Vertijana are 2010, 0
Informations about the Bodegas Vertijana
The Bodegas Vertijana is one of of the world's greatest estates. It offers 6 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
