Winery RojiñonExciting Bobal
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Exciting Bobal from the Winery Rojiñon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Exciting Bobal of Winery Rojiñon in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Exciting Bobal
Pairings that work perfectly with Exciting Bobal
Original food and wine pairings with Exciting Bobal
The Exciting Bobal of Winery Rojiñon matches generally quite well with dishes of beef, pasta or veal such as recipes of daube niçoise, salmon and spinach lasagna or paupiettes in a casserole with cream.
Details and technical informations about Winery Rojiñon's Exciting Bobal.
Discover the grape variety: Bobal
Intensely coloured, structured reds with an inky robe and tight tannins, featuring aromas of blackberry, black plum, black cherry, spices, liquorice and balsamic notes. High acidity and good ageing potential in old vines. The absolute star of Utiel-Requena DO (Valencia province) where it is experiencing a marked qualitative revival, also made as typey Clarete rosés and modern ageing cuvées. Also in Manchuela DO and Ribera del Júcar DO. Native Levantine grape.
Informations about the Winery Rojiñon
The Winery Rojiñon is one of of the world's greatest estates. It offers 7 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
