
Bodegas OlarraReciente Viura Rioja
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Reciente Viura Rioja from the Bodegas Olarra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reciente Viura Rioja of Bodegas Olarra in the region of Rioja is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Reciente Viura Rioja
Pairings that work perfectly with Reciente Viura Rioja
Original food and wine pairings with Reciente Viura Rioja
The Reciente Viura Rioja of Bodegas Olarra matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of garlic shrimp, bread with cheese and bacon or monkfish tail with coconut milk and curry.
Details and technical informations about Bodegas Olarra's Reciente Viura Rioja.
Discover the grape variety: Ugni blanc et rose
Italian origin most certainly, more precisely from Tuscany. It is registered in the Official Catalogue of wine grape varieties list A1. Published genetic analysis has revealed that it is related to the vermentino and for more details click here!
Last vintages of this wine
The best vintages of Reciente Viura Rioja from Bodegas Olarra are 0
Informations about the Bodegas Olarra
The Bodegas Olarra is one of of the world's great estates. It offers 95 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.














