Winery ValdelaciervaCampo Alto Reserva
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo Alto Reserva from the Winery Valdelacierva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo Alto Reserva of Winery Valdelacierva in the region of Rioja is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Campo Alto Reserva
Pairings that work perfectly with Campo Alto Reserva
Original food and wine pairings with Campo Alto Reserva
The Campo Alto Reserva of Winery Valdelacierva matches generally quite well with dishes of beef, lamb or veal such as recipes of braciola (southern italy), royal couscous or home-made coq au vin.
Details and technical informations about Winery Valdelacierva's Campo Alto Reserva.
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 Campo Alto Reserva from Winery Valdelacierva are 2009, 0
Informations about the Winery Valdelacierva
The Winery Valdelacierva is one of of the world's great estates. It offers 21 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
