Winery MuseumVinea Rosé
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
The Vinea Rosé of the Winery Museum is in the top 50 of wines of Cigales.
Wine flavors and olphactive analysis
On the nose the Vinea Rosé of Winery Museum in the region of Castille-et-Léon often reveals types of flavors of red fruit.
Food and wine pairings with Vinea Rosé
Pairings that work perfectly with Vinea Rosé
Original food and wine pairings with Vinea Rosé
The Vinea Rosé of Winery Museum matches generally quite well with dishes of beef, lamb or pork such as recipes of beef strogonoff, fried vegetables with merguez and chipo or tartiflette.
Details and technical informations about Winery Museum's Vinea Rosé.
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 Vinea Rosé from Winery Museum are 2009, 2011, 0, 2018 and 2010.
Informations about the Winery Museum
The Winery Museum is one of of the world's greatest estates. It offers 12 wines for sale in the of Cigales to come and discover on site or to buy online.
The wine region of Cigales
DO north of Valladolid (Castile and León), ~750 m plateau, pebble soils, continental climate. Historic kingdom of clarete rosé signature: red-white blended rosés with intense salmon hue, ripe strawberry, raspberry, red cherry, citrus and floral notes, structured fresh palate — gastronomic, far from modern pale rosés. Tempranillo (Tinta del País) in firm reds (cherry, plum, leather, spice) and supple Garnacha in full qualitative rise.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
