Winery YsiosLos Prados
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Los Prados from the Winery Ysios
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Los Prados of Winery Ysios in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Los Prados of Winery Ysios in the region of Rioja often reveals types of flavors of leather, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Los Prados
Pairings that work perfectly with Los Prados
Original food and wine pairings with Los Prados
The Los Prados of Winery Ysios matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, spaghetti bolognese or vienna cutlets.
Details and technical informations about Winery Ysios's Los Prados.
Discover the grape variety: Melnik
It is most certainly one of the oldest vitis vinifera varieties found mainly in the southwestern part of Bulgaria, and is not known elsewhere - except perhaps in neighbouring Greece and Macedonia - than in this country where it is recognized as endemic. It should not be confused with Ranna Melnishka Loza, also known as Melnik 55, which is the result of crosses between this Melnik and several known Vitis viniferas, including Valdiguié.
Last vintages of this wine
The best vintages of Los Prados from Winery Ysios are 2013, 2015
Informations about the Winery Ysios
The Winery Ysios is one of of the world's greatest estates. It offers 17 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
