Winery Fernández de PiérolaLabraz Tinto
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 Labraz Tinto from the Winery Fernández de Piérola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Labraz Tinto of Winery Fernández de Piérola in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Labraz Tinto
Pairings that work perfectly with Labraz Tinto
Original food and wine pairings with Labraz Tinto
The Labraz Tinto of Winery Fernández de Piérola matches generally quite well with dishes of beef, lamb or veal such as recipes of piglet shoulder with melting baked apples, osso bucco of lamb or veal axoa (basque country).
Details and technical informations about Winery Fernández de Piérola's Labraz Tinto.
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 Labraz Tinto from Winery Fernández de Piérola are 2008, 2015, 2018, 2017 and 0.
Informations about the Winery Fernández de Piérola
The Winery Fernández de Piérola is one of of the world's greatest estates. It offers 13 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
