Microbodega Rodriguez MoranAlumbro Clarete
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Alumbro Clarete
Pairings that work perfectly with Alumbro Clarete
Original food and wine pairings with Alumbro Clarete
The Alumbro Clarete of Microbodega Rodriguez Moran matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with garlic, lamb tagine with honey and dried fruits or stuffed potatoes.
Details and technical informations about Microbodega Rodriguez Moran's Alumbro Clarete.
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.
Last vintages of this wine
The best vintages of Alumbro Clarete from Microbodega Rodriguez Moran are 2018, 0, 2016
Informations about the Microbodega Rodriguez Moran
The Microbodega Rodriguez Moran is one of of the world's greatest estates. It offers 10 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
