Winery CodorníuImpulso Crianza
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Impulso Crianza from the Winery Codorníu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Impulso Crianza of Winery Codorníu in the region of Rioja is a .
Food and wine pairings with Impulso Crianza
Pairings that work perfectly with Impulso Crianza
Original food and wine pairings with Impulso Crianza
The Impulso Crianza of Winery Codorníu matches generally quite well with dishes of beef, lamb or veal such as recipes of kafta bil saniyeh (lebanese dish), baked lamb neck on a bed of vegetables and grapes or chicken and sausage stew with carrots.
Details and technical informations about Winery Codorníu's Impulso Crianza.
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 Impulso Crianza from Winery Codorníu are 0, 2017
Informations about the Winery Codorníu
The Winery Codorníu is one of wineries to follow in Rioja.. It offers 157 wines for sale in the of Rioja to come and discover on site or to buy online.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
