Winery Puente del EaVino de Autor Tempranillo
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 Vino de Autor Tempranillo from the Winery Puente del Ea
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino de Autor Tempranillo of Winery Puente del Ea in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vino de Autor Tempranillo
Pairings that work perfectly with Vino de Autor Tempranillo
Original food and wine pairings with Vino de Autor Tempranillo
The Vino de Autor Tempranillo of Winery Puente del Ea matches generally quite well with dishes of beef, lamb or veal such as recipes of beef pot au feu (grandma's style), leg of lamb bravado in the oven or breaded veal cutlets.
Details and technical informations about Winery Puente del Ea's Vino de Autor Tempranillo.
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 Vino de Autor Tempranillo from Winery Puente del Ea are 2013, 0
Informations about the Winery Puente del Ea
The Winery Puente del Ea is one of of the world's greatest estates. It offers 20 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
