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 tournedos rossini with port sauce, spaghetti with shrimp and cream or tripe in the style of caen.
Details and technical informations about Winery Heredad Larreina's Tinto.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
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
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
