Winery ValserranoGarnacha Rioja
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnacha Rioja from the Winery Valserrano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnacha Rioja of Winery Valserrano in the region of Rioja is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Garnacha Rioja
Pairings that work perfectly with Garnacha Rioja
Original food and wine pairings with Garnacha Rioja
The Garnacha Rioja of Winery Valserrano matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, pasta with zucchini or lamb mice confit in port wine.
Details and technical informations about Winery Valserrano's Garnacha Rioja.
Discover the grape variety: Sciacarello
Elegant, spiced reds with a clear ruby hue reminiscent of pinot noir, fine tannins and fresh acidity, with intense aromas of red fruits (cherry, raspberry), black pepper, spices, Mediterranean herbs (garrigue, maquis), violet and bitter notes on the finish. Also the star of airy Corsican rosés. Absolute star of Ajaccio AOC and pillar of Sartène. Native Corsican variety, the identity signature of Ajaccio.
Last vintages of this wine
The best vintages of Garnacha Rioja from Winery Valserrano are 2005, 2009, 0
Informations about the Winery Valserrano
The Winery Valserrano is one of of the world's great estates. It offers 17 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
