Winery Heredad LarreinaTinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto from the Winery Heredad Larreina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Heredad Larreina in the region of Rioja is a powerful.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Heredad Larreina matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta bolognese, pasta with arrabiata or bigos (polish sauerkraut with paprika).
Details and technical informations about Winery Heredad Larreina's Tinto.
Discover the grape variety: Zalema
Simple, fresh whites best drunk young, with a pale golden robe, an airy palate with moderate acidity, and discreet signature aromas of citrus (lemon), green apple and floral notes. Also a base for fortified wines and Andalusian mistelles. A historic pillar of Huelva wines, also used for fortified wines and mistelles in south-west Spain. Native Spanish white grape of Andalusia, grown in Condado de Huelva.
Last vintages of this wine
The best vintages of Tinto from Winery Heredad Larreina are 0, 2009
Informations about the Winery Heredad Larreina
The Winery Heredad Larreina is one of of the world's greatest estates. It offers 4 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
