Winery Pueblo ViejoJoven
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 Joven from the Winery Pueblo Viejo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Joven of Winery Pueblo Viejo in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Joven
Pairings that work perfectly with Joven
Original food and wine pairings with Joven
The Joven of Winery Pueblo Viejo matches generally quite well with dishes of beef, pasta or veal such as recipes of simple baked roast beef, chinese bowl or stuffed veal breast.
Details and technical informations about Winery Pueblo Viejo's Joven.
Discover the grape variety: Arbanne
Dry, rich and lively whites and Champagne sparkling wines, pale golden, with a slender palate and very high acidity, showing delicate floral aromas, citrus (lemon), white-fleshed fruits and brioche notes when sparkling. Late and demanding. Preserved by a few Champagne growers under the CIVC, it is one of the traditional varieties authorised in Champagne for confidential cuvées. Synonym of Arbane, rare native white variety from the Aube.
Last vintages of this wine
The best vintages of Joven from Winery Pueblo Viejo are 2010, 2015, 0, 2017 and 2014.
Informations about the Winery Pueblo Viejo
The Winery Pueblo Viejo is one of of the world's greatest estates. It offers 6 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
