Bodegas La CatedralCalle Vieja Crianza
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Calle Vieja Crianza from the Bodegas La Catedral
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calle Vieja Crianza of Bodegas La Catedral in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Calle Vieja Crianza
Pairings that work perfectly with Calle Vieja Crianza
Original food and wine pairings with Calle Vieja Crianza
The Calle Vieja Crianza of Bodegas La Catedral matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish with vegetable tagliatelle, lamb tagine with prunes or simple and fragrant roast veal.
Details and technical informations about Bodegas La Catedral's Calle Vieja Crianza.
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 Calle Vieja Crianza from Bodegas La Catedral are 2006, 0
Informations about the Bodegas La Catedral
The Bodegas La Catedral is one of of the world's great estates. It offers 30 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
