Winery VivancoTempranillo - Garnacha Rioja Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Tempranillo - Garnacha Rioja Rosado of Winery Vivanco in the region of Rioja often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of spices, citrus fruit or red fruit.
Food and wine pairings with Tempranillo - Garnacha Rioja Rosado
Pairings that work perfectly with Tempranillo - Garnacha Rioja Rosado
Original food and wine pairings with Tempranillo - Garnacha Rioja Rosado
The Tempranillo - Garnacha Rioja Rosado of Winery Vivanco matches generally quite well with dishes of beef, lamb or pork such as recipes of oxtail and carrot stew, traditional tagine (morocco) or rabbit in white wine (casserole).
Details and technical informations about Winery Vivanco's Tempranillo - Garnacha Rioja Rosado.
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 Tempranillo - Garnacha Rioja Rosado from Winery Vivanco are 2019, 2010, 2018, 2013 and 2017.
Informations about the Winery Vivanco
The Winery Vivanco is one of of the world's great estates. It offers 16 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
