Bodegas La CatedralViña XI Reserva
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 Viña XI Reserva from the Bodegas La Catedral
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña XI Reserva 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 Viña XI Reserva
Pairings that work perfectly with Viña XI Reserva
Original food and wine pairings with Viña XI Reserva
The Viña XI Reserva of Bodegas La Catedral matches generally quite well with dishes of beef, lamb or veal such as recipes of millet with gruyere cheese, lamb chops with spanish sauce or veal shank in a pot au feu with star anise.
Details and technical informations about Bodegas La Catedral's Viña XI 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 Viña XI Reserva from Bodegas La Catedral are 2017, 2018, 0
Informations about the Bodegas La Catedral
The Bodegas La Catedral is one of of the world's greatest 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
