Winery SantalbaErmita de San Felices Rosado
Pink wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Ermita de San Felices Rosado
Pairings that work perfectly with Ermita de San Felices Rosado
Original food and wine pairings with Ermita de San Felices Rosado
The Ermita de San Felices Rosado of Winery Santalba matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a crust (onions & mustard), pastasotto pepper merguez (risotto style pasta) or stuffed artichoke.
Details and technical informations about Winery Santalba's Ermita de San Felices Rosado.
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 Ermita de San Felices Rosado from Winery Santalba are 2018, 2017, 0
Informations about the Winery Santalba
The Winery Santalba is one of of the world's great estates. It offers 44 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
