Winery ValdorbaEolo Rosado Sangrado
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Eolo Rosado Sangrado
Pairings that work perfectly with Eolo Rosado Sangrado
Original food and wine pairings with Eolo Rosado Sangrado
The Eolo Rosado Sangrado of Winery Valdorba matches generally quite well with dishes of beef, lamb or pork such as recipes of beef goulash, moroccan tagine with lamb and cardoons or filet mignon in a crust.
Details and technical informations about Winery Valdorba's Eolo Rosado Sangrado.
Discover the grape variety: Len de l'el
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Eolo Rosado Sangrado from Winery Valdorba are 0
Informations about the Winery Valdorba
The Winery Valdorba is one of of the world's great estates. It offers 14 wines for sale in the of Navarre to come and discover on site or to buy online.
The wine region of Navarre
Navarra, in northern Spain, is one of the country's 17 first-level administrative regions (comunidades autónomas) and a fairly prolific, if lesser-known, wine region. Traditionally associated with the production of Bright, Fruity rosé, Navarra is beginning to attract attention for its high-quality red wines, mainly from the Tempranillo, Cabernet Sauvignon and Merlot grapes, after years of being overshadowed by its southern neighbor, Rioja. The first evidence of wine-making in the region dates back to Roman times, but it is almost certain that Vines were growing here Long before that. It was recently discovered that vines of the prehistoric species Vitis sylvestris - the predecessor of the beloved Vitis vinifera - were still growing in Navarre.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
