Winery BurrundullaTempranillo Rosé
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Tempranillo Rosé
Pairings that work perfectly with Tempranillo Rosé
Original food and wine pairings with Tempranillo Rosé
The Tempranillo Rosé of Winery Burrundulla matches generally quite well with dishes of beef, lamb or pork such as recipes of empanadas de carne (argentina), oriental stew with couscous or special' tagliatelle carbonara.
Details and technical informations about Winery Burrundulla's Tempranillo Rosé.
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 Rosé from Winery Burrundulla are 0
Informations about the Winery Burrundulla
The Winery Burrundulla is one of of the world's greatest estates. It offers 13 wines for sale in the of Mudgee to come and discover on site or to buy online.
The wine region of Mudgee
Historic Australian high-altitude region (450-1,000 m) west of Sydney: signature Shiraz as king red - fleshy and spicy with notes of blackberry, plum, black cherry, chocolate, pepper and a eucalyptus touch, round tannins and generous alcohol. Structured Cabernet (blackcurrant, cedar) in renowned support. Ample Chardonnay and Sémillon in whites. Italian grapes (Sangiovese, Barbera) on the rise.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
