Winery ConcejoBurro Loco
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.
The Burro Loco of the Winery Concejo is in the top 40 of wines of Castille-et-Léon.
Taste structure of the Burro Loco from the Winery Concejo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Burro Loco of Winery Concejo in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Burro Loco of Winery Concejo in the region of Castille-et-Léon often reveals types of flavors of red fruit.
Food and wine pairings with Burro Loco
Pairings that work perfectly with Burro Loco
Original food and wine pairings with Burro Loco
The Burro Loco of Winery Concejo matches generally quite well with dishes of beef, lamb or veal such as recipes of authentic bolognese sauce (ragù di carne), couscous merguez or veal colombo.
Details and technical informations about Winery Concejo's Burro Loco.
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.
Last vintages of this wine
The best vintages of Burro Loco from Winery Concejo are 2018, 2016, 2015, 2017
Informations about the Winery Concejo
The Winery Concejo is one of of the world's greatest estates. It offers 12 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
News related to this wine
The Rully appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
Chablis takes pride in its subsoil by Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
