Winery Cepa LebrelRioja Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Rioja Rosado of Winery Cepa Lebrel in the region of Rioja often reveals types of flavors of cherry, oaky or strawberries and sometimes also flavors of vanilla, cranberry or cheese.
Food and wine pairings with Rioja Rosado
Pairings that work perfectly with Rioja Rosado
Original food and wine pairings with Rioja Rosado
The Rioja Rosado of Winery Cepa Lebrel matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a crust, moroccan lamb stew or special' tagliatelle carbonara.
Details and technical informations about Winery Cepa Lebrel's Rioja Rosado.
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 Rioja Rosado from Winery Cepa Lebrel are 2019, 2010, 2009, 2018 and 2017.
Informations about the Winery Cepa Lebrel
The Winery Cepa Lebrel 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
