Winery OntañonValliciergo Rioja
White wine
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 Valliciergo Rioja from the Winery Ontañon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valliciergo Rioja of Winery Ontañon in the region of Rioja is a powerful.
Food and wine pairings with Valliciergo Rioja
Pairings that work perfectly with Valliciergo Rioja
Original food and wine pairings with Valliciergo Rioja
The Valliciergo Rioja of Winery Ontañon matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of koskera hake (basque country), samossa (india) or quick and easy baked fish.
Details and technical informations about Winery Ontañon's Valliciergo Rioja.
Discover the grape variety: Narince
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes. It is believed to be the result of a natural intraspecific cross between Dimrit Kara and Kalecik Karasi. Almost unknown in France, it is no more so in other wine-producing countries.
Last vintages of this wine
The best vintages of Valliciergo Rioja from Winery Ontañon are 0
Informations about the Winery Ontañon
The Winery Ontañon is one of of the world's great estates. It offers 72 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: Great wine
In the Bordeaux vineyards, the grand vin is the main wine of the château, although a "second wine" is usually produced. It is a wine of lesser ageing made from the youngest vines.
