Winery Sierra CantabriaRosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Rosado of Winery Sierra Cantabria in the region of Rioja often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Rosado
Pairings that work perfectly with Rosado
Original food and wine pairings with Rosado
The Rosado of Winery Sierra Cantabria matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a crust (onions & mustard), leg of lamb in braillouse or pork gyros.
Details and technical informations about Winery Sierra Cantabria's Rosado.
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 Rosado from Winery Sierra Cantabria are 2011, 2019, 2018, 2017 and 0.
Informations about the Winery Sierra Cantabria
The Winery Sierra Cantabria is one of of the world's great estates. It offers 40 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
