Winery TrapicheAstica Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Astica Tempranillo
Pairings that work perfectly with Astica Tempranillo
Original food and wine pairings with Astica Tempranillo
The Astica Tempranillo of Winery Trapiche matches generally quite well with dishes of beef, lamb or pork such as recipes of polish goulash, lamb in spicy sauce or moist parmesan steak.
Details and technical informations about Winery Trapiche's Astica Tempranillo.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Astica Tempranillo from Winery Trapiche are 2017
Informations about the Winery Trapiche
The Winery Trapiche is one of wineries to follow in La Rioja.. It offers 343 wines for sale in the of La Rioja to come and discover on site or to buy online.
The wine region of La Rioja
La Rioja is a wine region in the foothills of the Andes Mountains in western Argentina, North of Mendoza and San Juan. Unlike its Spanish namesake, it has traditionally been associated most closely with white wines. The mountainous Terroir of the region is particularly suited to the Torrontés Riojano variety, which produces Fruity, Soft, Aromatic whites. Bonarda, Syrah, Cabernet Sauvignon and Malbec can also be found growing throughout the region.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
