Winery Castillo RojoRioja Crianza
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rioja Crianza from the Winery Castillo Rojo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rioja Crianza of Winery Castillo Rojo in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rioja Crianza
Pairings that work perfectly with Rioja Crianza
Original food and wine pairings with Rioja Crianza
The Rioja Crianza of Winery Castillo Rojo matches generally quite well with dishes of beef, lamb or veal such as recipes of blanquette of monkfish with small vegetables, traditional lamb couscous (from algeria) or alsatian fondue.
Details and technical informations about Winery Castillo Rojo's Rioja Crianza.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Castillo Rojo
The Winery Castillo Rojo is one of of the world's greatest estates. It offers 1 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
