Winery Franco-EspanolasRoyal
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 Royal from the Winery Franco-Espanolas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Royal of Winery Franco-Espanolas in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Royal of Winery Franco-Espanolas in the region of Rioja often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit.
Food and wine pairings with Royal
Pairings that work perfectly with Royal
Original food and wine pairings with Royal
The Royal of Winery Franco-Espanolas matches generally quite well with dishes of beef, lamb or veal such as recipes of chickpeas spanish style, thiebou yappe from senegal (rice with lamb) or veal paupiettes with forestry sauce.
Details and technical informations about Winery Franco-Espanolas's Royal.
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 Royal from Winery Franco-Espanolas are 1973, 1970, 2008, 2005 and 2010.
Informations about the Winery Franco-Espanolas
The Winery Franco-Espanolas is one of of the world's greatest estates. It offers 52 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
