Winery VolapiéTempranillo - Syrah
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tempranillo - Syrah from the Winery Volapié
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempranillo - Syrah of Winery Volapié in the region of Madrid is a powerful with a nice freshness.
Food and wine pairings with Tempranillo - Syrah
Pairings that work perfectly with Tempranillo - Syrah
Original food and wine pairings with Tempranillo - Syrah
The Tempranillo - Syrah of Winery Volapié matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables, shrimp marinade or veal roast, country style.
Details and technical informations about Winery Volapié's Tempranillo - Syrah.
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.
Informations about the Winery Volapié
The Winery Volapié is one of of the world's greatest estates. It offers 3 wines for sale in the of Madrid to come and discover on site or to buy online.
The wine region of Madrid
High-altitude Spanish DO (600-1,000 m), a qualitative renaissance led by old Garnacha vines. Sun-drenched, fine Garnacha reds with signature notes of ripe cherry, wild strawberry, garrigue, white pepper and a granite mineral touch, silky tannins and altitude freshness — San Martín de Valdeiglesias leads. Fleshy Tempranillo (Tinto Fino) at Arganda. Native Albillo Real whites, ample and floral (pear, honey).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
