Winery ValdelanaEder Crianza
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 Eder Crianza from the Winery Valdelana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eder Crianza of Winery Valdelana in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Eder Crianza of Winery Valdelana in the region of Rioja often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Eder Crianza
Pairings that work perfectly with Eder Crianza
Original food and wine pairings with Eder Crianza
The Eder Crianza of Winery Valdelana matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef casserole, tomatoes, zucchini, potatoes stuffed moroccan style with... or tanjia.
Details and technical informations about Winery Valdelana's Eder Crianza.
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 Eder Crianza from Winery Valdelana are 2017, 2014, 2012, 2016 and 0.
Informations about the Winery Valdelana
The Winery Valdelana is one of of the world's greatest estates. It offers 51 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
