
Winery Torre OriaTo Rosado
This wine generally goes well with pork, beef or game (deer, venison).

Food and wine pairings with To Rosado
Pairings that work perfectly with To Rosado
Original food and wine pairings with To Rosado
The To Rosado of Winery Torre Oria matches generally quite well with dishes of beef, lamb or pork such as recipes of autumn beef bourguignon, express couscous in a pressure cooker or roast pork orloff.
Details and technical informations about Winery Torre Oria's To Rosado.
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 To Rosado from Winery Torre Oria are 2019, 0
Informations about the Winery Torre Oria
The Winery Torre Oria is one of of the world's great estates. It offers 92 wines for sale in the of Utiel-Requena to come and discover on site or to buy online.
The wine region of Utiel-Requena
DO in southeastern Spain, west of Valencia on a plateau at 750 m. Signature Bobal (80%, a native almost exclusive to here): dense, deeply coloured reds with signature notes of black cherry, blackberry, plum, wild herbs and a balsamic touch, firm tannins and lively acidity - old vines >40 years on over half the vineyard. Also spicy Tempranillo, round Garnacha, dense Cabernet Sauvignon. Saline rosés.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.













