Bodegas VictorianasLuciente
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 Luciente from the Bodegas Victorianas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Luciente of Bodegas Victorianas in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Luciente
Pairings that work perfectly with Luciente
Original food and wine pairings with Luciente
The Luciente of Bodegas Victorianas matches generally quite well with dishes of beef, lamb or veal such as recipes of braised beef with carrots, thomas's shoulder of lamb or chicken breast with curry and mushrooms.
Details and technical informations about Bodegas Victorianas's Luciente.
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 Luciente from Bodegas Victorianas are 2016, 2017, 2019, 2018 and 0.
Informations about the Bodegas Victorianas
The Bodegas Victorianas is one of of the world's greatest estates. It offers 33 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
