Winery ManuscritoGarnacha
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 from the Winery Manuscrito
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnacha of Winery Manuscrito in the region of Rioja is a powerful.
Food and wine pairings with Garnacha
Pairings that work perfectly with Garnacha
Original food and wine pairings with Garnacha
The Garnacha of Winery Manuscrito matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef coarse salt, express beef cannelloni or eggplant, lamb and goat lasagna.
Details and technical informations about Winery Manuscrito's Garnacha.
Discover the grape variety: Tannat meunier
Deeply coloured and structured reds with a dense purple colour, firm and solid tannins, a powerful palate with preserved acidity, and signature aromas of black fruits (blackberry, blackcurrant), spices and garrigue notes. Rare profile, close to classic Tannat. A rare felty-leafed (meunier) variation of Tannat, now marginal, preserved in South-West varietal collections for its heritage value and studied for its genetic interest.
Last vintages of this wine
The best vintages of Garnacha from Winery Manuscrito are 2015, 0
Informations about the Winery Manuscrito
The Winery Manuscrito is one of of the world's greatest estates. It offers 8 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
