Winery OntañonDon Batisto Cosecha
Red wine
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 Don Batisto Cosecha from the Winery Ontañon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Batisto Cosecha of Winery Ontañon in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Don Batisto Cosecha
Pairings that work perfectly with Don Batisto Cosecha
Original food and wine pairings with Don Batisto Cosecha
The Don Batisto Cosecha of Winery Ontañon matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn leaves, lamb in a crown with spring vegetables or sot- l- leaves.
Details and technical informations about Winery Ontañon's Don Batisto Cosecha.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Don Batisto Cosecha from Winery Ontañon are 2018, 2019, 0, 2017
Informations about the Winery Ontañon
The Winery Ontañon is one of of the world's great estates. It offers 76 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
