Winery Vega del CastilloMarqués de Aldaz Rosado
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Marqués de Aldaz Rosado
Pairings that work perfectly with Marqués de Aldaz Rosado
Original food and wine pairings with Marqués de Aldaz Rosado
The Marqués de Aldaz Rosado of Winery Vega del Castillo matches generally quite well with dishes of beef, lamb or pork such as recipes of scottish haggis, thomas's shoulder of lamb or rabbit stew the old fashioned way.
Details and technical informations about Winery Vega del Castillo's Marqués de Aldaz Rosado.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Marqués de Aldaz Rosado from Winery Vega del Castillo are 2015, 2017, 0
Informations about the Winery Vega del Castillo
The Winery Vega del Castillo is one of of the world's great estates. It offers 62 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
