Bodega Don Juan del AguilaGaznata Garnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Gaznata Garnacha from the Bodega Don Juan del Aguila
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gaznata Garnacha of Bodega Don Juan del Aguila in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Gaznata Garnacha
Pairings that work perfectly with Gaznata Garnacha
Original food and wine pairings with Gaznata Garnacha
The Gaznata Garnacha of Bodega Don Juan del Aguila matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison leg in casserole, pasta with neapolitan sauce and mushrooms or leg of lamb in a casserole.
Details and technical informations about Bodega Don Juan del Aguila's Gaznata Garnacha.
Discover the grape variety: Penouille
An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.
Last vintages of this wine
The best vintages of Gaznata Garnacha from Bodega Don Juan del Aguila are 2015, 2012, 0, 2013
Informations about the Bodega Don Juan del Aguila
The Bodega Don Juan del Aguila is one of of the world's greatest estates. It offers 10 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.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
