Winery VallformosaPrimvm Vitae Tempranillo
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 Primvm Vitae Tempranillo from the Winery Vallformosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primvm Vitae Tempranillo of Winery Vallformosa in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Primvm Vitae Tempranillo
Pairings that work perfectly with Primvm Vitae Tempranillo
Original food and wine pairings with Primvm Vitae Tempranillo
The Primvm Vitae Tempranillo of Winery Vallformosa matches generally quite well with dishes of beef, lamb or veal such as recipes of beer goulash, tomatoes, zucchini, potatoes stuffed moroccan style with... or calf sweetbread with mushrooms.
Details and technical informations about Winery Vallformosa's Primvm Vitae Tempranillo.
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 Primvm Vitae Tempranillo from Winery Vallformosa are 0, 2010
Informations about the Winery Vallformosa
The Winery Vallformosa is one of of the world's great estates. It offers 81 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
