Winery SigloCrianza Selección
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 Crianza Selección from the Winery Siglo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crianza Selección of Winery Siglo in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Crianza Selección
Pairings that work perfectly with Crianza Selección
Original food and wine pairings with Crianza Selección
The Crianza Selección of Winery Siglo matches generally quite well with dishes of beef, pasta or veal such as recipes of thai beef curry, tagliatelle with seafood and saffron cream or piccata with cheese.
Details and technical informations about Winery Siglo's Crianza Selección.
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 Crianza Selección from Winery Siglo are 2015, 2016
Informations about the Winery Siglo
The Winery Siglo is one of of the world's greatest estates. It offers 12 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
