Winery SantalbaViña Hermosa
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 Viña Hermosa from the Winery Santalba
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Hermosa of Winery Santalba in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Viña Hermosa
Pairings that work perfectly with Viña Hermosa
Original food and wine pairings with Viña Hermosa
The Viña Hermosa of Winery Santalba matches generally quite well with dishes of beef, lamb or veal such as recipes of vegetable noddles, kapama of lamb (traditional bosnian dish) or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Santalba's Viña Hermosa.
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 Viña Hermosa from Winery Santalba are 2012, 2016, 2018, 2014 and 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
