Winery MuñanaRojo
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Petit Verdot and the Tempranillo.
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 Rojo from the Winery Muñana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rojo of Winery Muñana in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rojo of Winery Muñana in the region of Andalousie often reveals types of flavors of cherry, oaky or vanilla and sometimes also flavors of cocoa, chocolate or non oak.
Food and wine pairings with Rojo
Pairings that work perfectly with Rojo
Original food and wine pairings with Rojo
The Rojo of Winery Muñana matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue vigneronne au vin rouge, meat lasagna or veal saltimbocca.
Details and technical informations about Winery Muñana's Rojo.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rojo from Winery Muñana are 2008, 2013, 2006, 2012 and 2011.
Informations about the Winery Muñana
The Winery Muñana is one of of the world's greatest estates. It offers 24 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
