Winery RetolaVendimia Seleccionada Rosado Joven
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Vendimia Seleccionada Rosado Joven
Pairings that work perfectly with Vendimia Seleccionada Rosado Joven
Original food and wine pairings with Vendimia Seleccionada Rosado Joven
The Vendimia Seleccionada Rosado Joven of Winery Retola matches generally quite well with dishes of beef, lamb or pork such as recipes of stuffed beef rolls, lamb tagine with vegetables and preserved lemons or moist parmesan steak.
Details and technical informations about Winery Retola's Vendimia Seleccionada Rosado Joven.
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.
Informations about the Winery Retola
The Winery Retola is one of of the world's greatest estates. It offers 7 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
