Winery BoraitaLuna de Baco
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 Luna de Baco from the Winery Boraita
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Luna de Baco of Winery Boraita in the region of Estrémadure is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Luna de Baco
Pairings that work perfectly with Luna de Baco
Original food and wine pairings with Luna de Baco
The Luna de Baco of Winery Boraita matches generally quite well with dishes of beef, lamb or veal such as recipes of alsatian bäckeoffe, leg of lamb with garlic and rosemary or express veal stew in a pressure cooker.
Details and technical informations about Winery Boraita's Luna de Baco.
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 Luna de Baco from Winery Boraita are 0
Informations about the Winery Boraita
The Winery Boraita is one of of the world's greatest estates. It offers 1 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
