Bodegas y Vinedos de SantiagoLagar de Santiago Tinto
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lagar de Santiago Tinto from the Bodegas y Vinedos de Santiago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lagar de Santiago Tinto of Bodegas y Vinedos de Santiago in the region of Rioja is a with a nice balance between acidity and tannins.
Food and wine pairings with Lagar de Santiago Tinto
Pairings that work perfectly with Lagar de Santiago Tinto
Original food and wine pairings with Lagar de Santiago Tinto
The Lagar de Santiago Tinto of Bodegas y Vinedos de Santiago matches generally quite well with dishes of beef, lamb or veal such as recipes of korean bibimbap, leg of lamb brissac (leftover leg of lamb) or ardéchoise fly.
Details and technical informations about Bodegas y Vinedos de Santiago's Lagar de Santiago Tinto.
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 Lagar de Santiago Tinto from Bodegas y Vinedos de Santiago are 0
Informations about the Bodegas y Vinedos de Santiago
The Bodegas y Vinedos de Santiago is one of of the world's greatest estates. It offers 5 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
