Winery Young and CoSuper Fresh Tempranillo
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Super Fresh Tempranillo
Pairings that work perfectly with Super Fresh Tempranillo
Original food and wine pairings with Super Fresh Tempranillo
The Super Fresh Tempranillo of Winery Young and Co matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish armorican style, lamb in spicy sauce or italian veal roulade.
Details and technical informations about Winery Young and Co's Super Fresh 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 Super Fresh Tempranillo from Winery Young and Co are 2018, 0
Informations about the Winery Young and Co
The Winery Young and Co is one of of the world's great estates. It offers 15 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
