Winery VetasJunior
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Petit Verdot.
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 Junior from the Winery Vetas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Junior of Winery Vetas in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Junior of Winery Vetas in the region of Andalousie often reveals types of flavors of oak, black fruit.
Food and wine pairings with Junior
Pairings that work perfectly with Junior
Original food and wine pairings with Junior
The Junior of Winery Vetas matches generally quite well with dishes of beef, pasta or veal such as recipes of navarin of the sea da gigi, tuscan pastachute or veal with cream and mushrooms.
Details and technical informations about Winery Vetas's Junior.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Junior from Winery Vetas are 2013, 2016, 2015, 0 and 2014.
Informations about the Winery Vetas
The Winery Vetas is one of of the world's greatest estates. It offers 4 wines for sale in the of Sierras de Málaga to come and discover on site or to buy online.
The wine region of Sierras de Málaga
Andalusian DO for dry still wines, altitude vineyards up to 1,000 m (Serranía de Ronda), Mediterranean climate with marked microclimates. Romé signature in fruity indigenous red (cherry, raspberry, herbs), supple Tempranillo (plum, cherry, tobacco), peppery deep Syrah, firm Cabernet (blackcurrant, cedar), juicy Garnacha, dense Petit Verdot. Floral Moscatel, ample Pedro Ximénez, bright indigenous Doradilla in whites. Solar, precise altitude wines.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
