Winery Borrazerra Del Bajo Aragon Roble
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the erra Del Bajo Aragon Roble from the Winery Borraz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the erra Del Bajo Aragon Roble of Winery Borraz in the region of Aragon is a powerful.
Food and wine pairings with erra Del Bajo Aragon Roble
Pairings that work perfectly with erra Del Bajo Aragon Roble
Original food and wine pairings with erra Del Bajo Aragon Roble
The erra Del Bajo Aragon Roble of Winery Borraz matches generally quite well with dishes of beef, pasta or veal such as recipes of improved horse steak, lasagna bolognese or lisbon veal sauté.
Details and technical informations about Winery Borraz's erra Del Bajo Aragon Roble.
Discover the grape variety: Ekigaïna
Deeply coloured and structured reds with a deep ruby robe, firm to powerful tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, spices and balsamic notes. Fine ageing potential as a tannic red. Grown mainly in the South-West for IGPs, it offers excellent potential for red wines with ageing ability. French black grape obtained in 1956 by crossing Tannat × Cabernet Sauvignon, like Arinarnoa.
Last vintages of this wine
The best vintages of erra Del Bajo Aragon Roble from Winery Borraz are 0
Informations about the Winery Borraz
The Winery Borraz is one of of the world's greatest estates. It offers 4 wines for sale in the of Aragon to come and discover on site or to buy online.
The wine region of Aragon
Autonomous community of northeast Spain, historic kingdom of Iberian red Grenache (~75%). Signature Garnacha: generous and sun-drenched with signature ripe cherry, crushed strawberry, garrigue, kirsch, sweet spice and a balsamic touch, round tannins and a warm, alcoholic palate. 4 major DOs: Cariñena the largest (old vines), Calatayud high-altitude, Campo de Borja and Somontano at the Pyrenean foothills. Fresh Macabeo and Garnacha blanca whites.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
