Winery OntañonRioja Arteso Clarete
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Rioja Arteso Clarete of Winery Ontañon in the region of Rioja often reveals types of flavors of red fruit, strawberries or raspberry and sometimes also flavors of melon, microbio or oak.
Food and wine pairings with Rioja Arteso Clarete
Pairings that work perfectly with Rioja Arteso Clarete
Original food and wine pairings with Rioja Arteso Clarete
The Rioja Arteso Clarete of Winery Ontañon matches generally quite well with dishes of beef, lamb or pork such as recipes of ramen burger, irish stew or savoyard crozet gratin.
Details and technical informations about Winery Ontañon's Rioja Arteso Clarete.
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 Rioja Arteso Clarete from Winery Ontañon are 2019, 2018, 2016, 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
