Winery VelataPremium Tempranillo
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Premium Tempranillo from the Winery Velata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Tempranillo of Winery Velata in the region of Valence is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Premium Tempranillo
Pairings that work perfectly with Premium Tempranillo
Original food and wine pairings with Premium Tempranillo
The Premium Tempranillo of Winery Velata matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bobotie, lamb shoulder confit or veal shank with mushrooms.
Details and technical informations about Winery Velata's Premium 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 Premium Tempranillo from Winery Velata are 2014, 0
Informations about the Winery Velata
The Winery Velata is one of of the world's great estates. It offers 12 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
