Winery OndarreGraciano Rioja
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Graciano Rioja from the Winery Ondarre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Graciano Rioja of Winery Ondarre in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Graciano Rioja of Winery Ondarre in the region of Rioja often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Graciano Rioja
Pairings that work perfectly with Graciano Rioja
Original food and wine pairings with Graciano Rioja
The Graciano Rioja of Winery Ondarre matches generally quite well with dishes of beef, pasta or veal such as recipes of millet with gruyere cheese, vegetarian lasagna or tournedos rossini with port sauce.
Details and technical informations about Winery Ondarre's Graciano Rioja.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Graciano Rioja from Winery Ondarre are 2016, 2017, 2014, 0 and 2008.
Informations about the Winery Ondarre
The Winery Ondarre is one of of the world's greatest estates. It offers 39 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
