Winery Botas de Barro - Old Vine Tempranillo Rioja

Winery Botas de BarroOld Vine Tempranillo Rioja

The Old Vine Tempranillo Rioja of Winery Botas de Barro is a wine from the region of Rioja.
This wine generally goes well with
The Old Vine Tempranillo Rioja of the Winery Botas de Barro is in the top 0 of wines of Rioja.

Details and technical informations about Winery Botas de Barro's Old Vine Tempranillo Rioja.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Lemberger

Structured, elegant reds with a deep ruby hue, firm yet polished tannins and a dense palate with refreshing acidity; signature aromas of red fruits (morello cherry, raspberry), blackberry, spices, black pepper and mineral notes. Fine ageing potential. Star of Württemberg reds, also grown in the USA (Washington State, Finger Lakes). German synonym for Austrian Blaufränkisch, a native Central European black grape.

Informations about the Winery Botas de Barro

The winery offers 10 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Rioja

The Winery Botas de Barro is one of of the world's greatest estates. It offers 8 wines for sale in the of Rioja to come and discover on site or to buy online.

Top wine Rioja
In the top 55000 of of Spain wines
In the top 8500 of of Rioja wines
In the top 450000 of wines
In the top 800000 wines of the world

The wine region of Rioja

Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.

The word of the wine: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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