Winery Sáenz de SantamaríaRondan Tinto
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 Rondan Tinto from the Winery Sáenz de Santamaría
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rondan Tinto of Winery Sáenz de Santamaría in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rondan Tinto
Pairings that work perfectly with Rondan Tinto
Original food and wine pairings with Rondan Tinto
The Rondan Tinto of Winery Sáenz de Santamaría matches generally quite well with dishes of beef, lamb or veal such as recipes of delicious bourguignon, purple leg of lamb with red wine and cranberries or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Sáenz de Santamaría's Rondan Tinto.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Last vintages of this wine
The best vintages of Rondan Tinto from Winery Sáenz de Santamaría are 0
Informations about the Winery Sáenz de Santamaría
The Winery Sáenz de Santamaría is one of of the world's great estates. It offers 19 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
