Winery Tierra SaviaZaranda
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.
The Zaranda of the Winery Tierra Savia is in the top 5 of wines of Sierra Norte de Sevilla.
Taste structure of the Zaranda from the Winery Tierra Savia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zaranda of Winery Tierra Savia in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Zaranda of Winery Tierra Savia in the region of Andalousie often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Zaranda
Pairings that work perfectly with Zaranda
Original food and wine pairings with Zaranda
The Zaranda of Winery Tierra Savia matches generally quite well with dishes of beef, pasta or veal such as recipes of pasta bolognese, pasta carbonara a la flo without egg or escalope cordon bleu.
Details and technical informations about Winery Tierra Savia's Zaranda.
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 Zaranda from Winery Tierra Savia are 2018, 2016, 2015, 0 and 2017.
Informations about the Winery Tierra Savia
The Winery Tierra Savia is one of of the world's greatest estates. It offers 11 wines for sale in the of Sierra Norte de Sevilla to come and discover on site or to buy online.
The wine region of Sierra Norte de Sevilla
Andalusian Vino de la Tierra (2004) northwest of Seville (Extremadura border), poor stony schist soils ideal for quality viticulture. Tempranillo, Merlot and Cabernet Sauvignon are the signature reds: fleshy and sun-drenched with ripe red and black fruits, plum, blackcurrant, garrigue and a Mediterranean spiced touch, ripe tannins — direct and flavourful style. Syrah and native Tintilla de Rota as complement. Chardonnay and Moscatel for aromatic whites.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Vinification
Method and set of techniques for making wine.
