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 braised beef with guinness, pasta with tuna and tomato or veal shoulder with cream and tarragon.
Details and technical informations about Winery Heredad Larreina's Tinto.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Tinto from Winery Heredad Larreina are 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.
News related to this wine
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The word of the wine: Character
Said of a typical wine that stands out for its originality. Used in the plural, it refers to all the organoleptic components of a wine (flavours and tactile sensations).
