Winery 3-ZorrosZorro Rojo
Red wine
This wine generally goes well with
Details and technical informations about Winery 3-Zorros's Zorro Rojo.
Discover the grape variety: Kanzler
Aromatic, full-bodied whites to drink young with a golden robe, ample palate with moderate acidity, showing signature muscat, white flower (elderflower), ripe white-fleshed fruit and floral aromas. Also produced as off-dry. Grown in small quantities in Rhineland-Hesse and the German Palatinate for typical dry and medium-dry wines. White variety obtained in 1927 at Alzey by Georg Scheu (müller-thurgau × silvaner), early-ripening.
Last vintages of this wine
The best vintages of Zorro Rojo from Winery 3-Zorros are 0
Informations about the Winery 3-Zorros
The Winery 3-Zorros is one of of the world's greatest estates. It offers 6 wines for sale in the of Ribera del Duero to come and discover on site or to buy online.
The wine region of Ribera del Duero
Cradle of great modern Spanish reds: Tempranillo (95% of the vineyard, here Tinto Fino) powerful, deep and elegant with notes of black cherry, blackberry, candied plum, leather, cedar and spices, firm tannins and sustained acidity thanks to altitude (720-1100 m). Classification by age: Crianza, Reserva, Gran Reserva. Harsh continental climate, clay-limestone soils. DO since 1982, 19,000 ha in Castilla y León.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
