Winery VetusTinanco Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinanco Tempranillo from the Winery Vetus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinanco Tempranillo of Winery Vetus in the region of Castille-et-Léon is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tinanco Tempranillo
Pairings that work perfectly with Tinanco Tempranillo
Original food and wine pairings with Tinanco Tempranillo
The Tinanco Tempranillo of Winery Vetus matches generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, lamb tagine with figs or beef bourguignon with cookéo.
Details and technical informations about Winery Vetus's Tinanco Tempranillo.
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 Tinanco Tempranillo from Winery Vetus are 2014, 2016, 0, 2017
Informations about the Winery Vetus
The Winery Vetus is one of of the world's greatest estates. It offers 10 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
