Winery EmbelesoRosé
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Rosé of Winery Embeleso in the region of Rioja often reveals types of flavors of microbio, oak or red fruit.
Food and wine pairings with Rosé
Pairings that work perfectly with Rosé
Original food and wine pairings with Rosé
The Rosé of Winery Embeleso matches generally quite well with dishes of beef, lamb or pork such as recipes of beef with mustard, lamb mouse with figs and grapes or ham and cheese macaroni gratin.
Details and technical informations about Winery Embeleso's Rosé.
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 Rosé from Winery Embeleso are 2015, 2014, 0, 2013 and 2012.
Informations about the Winery Embeleso
The Winery Embeleso is one of of the world's greatest estates. It offers 10 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
