Winery CelayaBayanegra Semi Dulce
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 Bayanegra Semi Dulce from the Winery Celaya
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bayanegra Semi Dulce of Winery Celaya in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Bayanegra Semi Dulce
Pairings that work perfectly with Bayanegra Semi Dulce
Original food and wine pairings with Bayanegra Semi Dulce
The Bayanegra Semi Dulce of Winery Celaya matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust, irish stew or moroccan style veal brochette.
Details and technical informations about Winery Celaya's Bayanegra Semi Dulce.
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 Bayanegra Semi Dulce from Winery Celaya are 0
Informations about the Winery Celaya
The Winery Celaya is one of of the world's great estates. It offers 55 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
