Winery San Pedro ApostolCampellares Crianza
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 Campellares Crianza from the Winery San Pedro Apostol
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campellares Crianza of Winery San Pedro Apostol in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Campellares Crianza
Pairings that work perfectly with Campellares Crianza
Original food and wine pairings with Campellares Crianza
The Campellares Crianza of Winery San Pedro Apostol matches generally quite well with dishes of beef, lamb or veal such as recipes of delicious bourguignon, lamb fillet with monbazillac or veal liver in vinegar.
Details and technical informations about Winery San Pedro Apostol's Campellares Crianza.
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 Campellares Crianza from Winery San Pedro Apostol are 2011, 0, 2009
Informations about the Winery San Pedro Apostol
The Winery San Pedro Apostol is one of of the world's greatest estates. It offers 6 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
