Winery El CotoMonte Araoz Reserva
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Monte Araoz Reserva from the Winery El Coto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monte Araoz Reserva of Winery El Coto in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Monte Araoz Reserva
Pairings that work perfectly with Monte Araoz Reserva
Original food and wine pairings with Monte Araoz Reserva
The Monte Araoz Reserva of Winery El Coto matches generally quite well with dishes of beef, lamb or veal such as recipes of grandma melanie's cassoulet, berber giblet frying pan or gigolette of rabbit.
Details and technical informations about Winery El Coto's Monte Araoz Reserva.
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 Monte Araoz Reserva from Winery El Coto are 2015, 0, 2016
Informations about the Winery El Coto
The Winery El Coto is one of of the world's great estates. It offers 43 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
