Bodegas LacusInédito 3/3
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 Inédito 3/3 from the Bodegas Lacus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Inédito 3/3 of Bodegas Lacus 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 Inédito 3/3 of Bodegas Lacus in the region of Rioja often reveals types of flavors of cherry, red fruit.
Food and wine pairings with Inédito 3/3
Pairings that work perfectly with Inédito 3/3
Original food and wine pairings with Inédito 3/3
The Inédito 3/3 of Bodegas Lacus matches generally quite well with dishes of beef, lamb or veal such as recipes of cornish pasties, leg of lamb in a herb crust with preserved vegetables or veal chop with mushrooms.
Details and technical informations about Bodegas Lacus's Inédito 3/3.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Inédito 3/3 from Bodegas Lacus are 2017, 2012, 2018, 2015 and 2013.
Informations about the Bodegas Lacus
The Bodegas Lacus is one of of the world's greatest estates. It offers 6 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
