Winery ViloriaLagarejo 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 Lagarejo Tempranillo from the Winery Viloria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lagarejo Tempranillo of Winery Viloria in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Lagarejo Tempranillo
Pairings that work perfectly with Lagarejo Tempranillo
Original food and wine pairings with Lagarejo Tempranillo
The Lagarejo Tempranillo of Winery Viloria matches generally quite well with dishes of beef, lamb or veal such as recipes of venison stew with red wine, quick couscous or flights in the wind à la provençale.
Details and technical informations about Winery Viloria's Lagarejo 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 Lagarejo Tempranillo from Winery Viloria are 0
Informations about the Winery Viloria
The Winery Viloria is one of of the world's greatest estates. It offers 7 wines for sale in the of Andalousie to come and discover on site or to buy online.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
