Winery TobiaViñedos de Altura Graciano
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 Viñedos de Altura Graciano from the Winery Tobia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viñedos de Altura Graciano of Winery Tobia in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Viñedos de Altura Graciano
Pairings that work perfectly with Viñedos de Altura Graciano
Original food and wine pairings with Viñedos de Altura Graciano
The Viñedos de Altura Graciano of Winery Tobia matches generally quite well with dishes of beef, lamb or veal such as recipes of lomo saltado, imene's tunisian ojja or home-made coq au vin.
Details and technical informations about Winery Tobia's Viñedos de Altura Graciano.
Discover the grape variety: Lignage
Noble grape variety, formerly known in Loir et Cher, more precisely on the right bank of the Loire Valley between Blois and Tours. It is completely unknown in other French wine regions and abroad. Absent today from the Loire vineyards, its reintroduction, even if limited, should not be long in coming.
Last vintages of this wine
The best vintages of Viñedos de Altura Graciano from Winery Tobia are 2016, 0
Informations about the Winery Tobia
The Winery Tobia is one of of the world's great estates. It offers 33 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
