Winery Cune (CVNE)Clarete
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Clarete from the Winery Cune (CVNE)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clarete of Winery Cune (CVNE) in the region of Rioja is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Clarete
Pairings that work perfectly with Clarete
Original food and wine pairings with Clarete
The Clarete of Winery Cune (CVNE) matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with onions chinese style, lamb in a crown with spring vegetables or marinated veal skewers with herbs.
Details and technical informations about Winery Cune (CVNE)'s Clarete.
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 Clarete from Winery Cune (CVNE) are 0
Informations about the Winery Cune (CVNE)
The Winery Cune (CVNE) is one of of the world's great estates. It offers 83 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
