Winery ValdelaciervaGrano a Grano
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 Grano a Grano from the Winery Valdelacierva
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grano a Grano of Winery Valdelacierva in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Grano a Grano
Pairings that work perfectly with Grano a Grano
Original food and wine pairings with Grano a Grano
The Grano a Grano of Winery Valdelacierva matches generally quite well with dishes of beef, lamb or veal such as recipes of chinese fondue, lamb shoulder confit or pork cheeks with cider and honey.
Details and technical informations about Winery Valdelacierva's Grano a Grano.
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.
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
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: Chartreuse
In the Bordeaux region, small castle from the 18th or early 19th century.
