Winery OteroViña Alegre Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Viña Alegre Tinto from the Winery Otero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Alegre Tinto of Winery Otero in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Viña Alegre Tinto
Pairings that work perfectly with Viña Alegre Tinto
Original food and wine pairings with Viña Alegre Tinto
The Viña Alegre Tinto of Winery Otero matches generally quite well with dishes of beef, pasta or veal such as recipes of caramelized beef with onions, pasta alla norma or rabbit with hunter's sauce.
Details and technical informations about Winery Otero's Viña Alegre Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Viña Alegre Tinto from Winery Otero are 0
Informations about the Winery Otero
The Winery Otero is one of of the world's great estates. It offers 19 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
