Winery ValserranoGraciano
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 Graciano from the Winery Valserrano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Graciano of Winery Valserrano in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Graciano of Winery Valserrano in the region of Rioja often reveals types of flavors of earth, oak.
Food and wine pairings with Graciano
Pairings that work perfectly with Graciano
Original food and wine pairings with Graciano
The Graciano of Winery Valserrano matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, lamb curl or veal curry.
Details and technical informations about Winery Valserrano's Graciano.
Discover the grape variety: Lival
Lival noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Lival noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.
Last vintages of this wine
The best vintages of Graciano from Winery Valserrano are 2005, 0, 2009
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
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: Concentrate
Said of a wine that is rich in all its components (sugars in sweet wines, tannins in red wines, aromatic compounds) and that leaves an impression of density, intensity and depth.
