Winery Cuevas de CastillaRosada
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Rosada
Pairings that work perfectly with Rosada
Original food and wine pairings with Rosada
The Rosada of Winery Cuevas de Castilla matches generally quite well with dishes of beef, lamb or pork such as recipes of harira de mamie (moroccan soup), rice with paprika and merguez or tartiflette.
Details and technical informations about Winery Cuevas de Castilla's Rosada.
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 Rosada from Winery Cuevas de Castilla are 0
Informations about the Winery Cuevas de Castilla
The Winery Cuevas de Castilla is one of of the world's greatest estates. It offers 11 wines for sale in the of Rueda to come and discover on site or to buy online.
The wine region of Rueda
Benchmark for lively Spanish whites on the high plateaus of Castilla-León. Signature Verdejo: aromatic dry whites with notes of grapefruit, exotic fruit, cut grass, anise and fennel, a characteristic slightly bitter finish and a taut palate. Direct style, ideal as an aperitif. Also lively Sauvignon Blanc, ample Viura and historic Palomino.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
