Winery Viloria Lagarejo Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lagarejo Tinto from the Winery Viloria
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Lagarejo Tinto of Winery Viloria in the region of Andalousie is a powerful.
Food and wine pairings with Lagarejo Tinto
Pairings that work perfectly with Lagarejo Tinto
Original food and wine pairings with Lagarejo Tinto
The Lagarejo Tinto of Winery Viloria matches generally quite well with dishes of beef, pasta or veal such as recipes of boles de picolat (catalan meatballs), pasta with tuna, garlic and lemon cream or pasta with veal stock sauce.
Details and technical informations about Winery Viloria's Lagarejo Tinto.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Lagarejo Tinto from Winery Viloria are 2016
Informations about the Winery Viloria
The Winery Viloria is one of of the world's greatest estates. It offers 6 wines for sale in the of Andalousie to come and discover on site or to buy online.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
News related to this wine
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The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
