Bodega KieningerMaxx Ronda
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 Maxx Ronda from the Bodega Kieninger
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maxx Ronda of Bodega Kieninger in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Maxx Ronda
Pairings that work perfectly with Maxx Ronda
Original food and wine pairings with Maxx Ronda
The Maxx Ronda of Bodega Kieninger matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fillet in a crust, pasta with neapolitan sauce and mushrooms or vitello tonnato.
Details and technical informations about Bodega Kieninger's Maxx Ronda.
Discover the grape variety: Dan ben Hannah
Simple, light, fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity. Understated aromas of southern red fruits. Discrete rustic profile. Almost extinct, preserved in INRAE varietal collections; it bears witness to the pre-phylloxera ampelographic diversity of south-east France and is among the heritage varieties studied for their genetic interest. A rare French black grape, once grown in the south-east.
Last vintages of this wine
The best vintages of Maxx Ronda from Bodega Kieninger are 2013, 2015, 0, 2012
Informations about the Bodega Kieninger
The Bodega Kieninger is one of of the world's greatest estates. It offers 11 wines for sale in the of Sierras de Málaga to come and discover on site or to buy online.
The wine region of Sierras de Málaga
Andalusian DO for dry still wines, altitude vineyards up to 1,000 m (Serranía de Ronda), Mediterranean climate with marked microclimates. Romé signature in fruity indigenous red (cherry, raspberry, herbs), supple Tempranillo (plum, cherry, tobacco), peppery deep Syrah, firm Cabernet (blackcurrant, cedar), juicy Garnacha, dense Petit Verdot. Floral Moscatel, ample Pedro Ximénez, bright indigenous Doradilla in whites. Solar, precise altitude wines.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Biodynamic (agriculture)
Organic agriculture is part of a vision of the world linking the plant and all living beings to the cosmos and basing work in the vineyard and the cellar on the cycles of the moon.
