How does it taste?
Fruit
Toast
Body
Acidity
Tasting notes
Look
With an attractive red cherry, well covered
Smell
Its aroma reminiscent of ripe black fruit with balsamic and spicy subtle, provided by its barrel aging.
Taste
The palate has a powerful, fleshy and very tasty entrance, large retro nasal persistence, fruity and ripe.
Information
-
Appellation
Cariñena
-
Grape
Garnacha
-
Country
Spain
-
Recommended Pairing
Stews, Fish, Meats, Red meats, White meats
-
Zones
Aragón
-
Alcohol
14%
-
Ocasiones
El tamaño importa, De excursión, BBQ con amigos
-
VIVINO Points
3,7
-
Tipo de Vino
Tinto
Fruit
Toast
Body
Acidity
Tasting notes
Look
With an attractive red cherry, well covered
Smell
Its aroma reminiscent of ripe black fruit with balsamic and spicy subtle, provided by its barrel aging.
Taste
The palate has a powerful, fleshy and very tasty entrance, large retro nasal persistence, fruity and ripe.
Look
With an attractive red cherry, well coveredSmell
Its aroma reminiscent of ripe black fruit with balsamic and spicy subtle, provided by its barrel aging.Taste
The palate has a powerful, fleshy and very tasty entrance, large retro nasal persistence, fruity and ripe.Information
-
AppellationCariñena
-
GrapeGarnacha
-
CountrySpain
-
Recommended PairingStews, Fish, Meats, Red meats, White meats
-
ZonesAragón
-
Alcohol14%
-
OcasionesEl tamaño importa, De excursión, BBQ con amigos
-
VIVINO Points3,7
-
Tipo de VinoTinto
Description of Particular Garnacha Old Vine
Made with the queen of its vineyards, Grenache of old vines from a unique place. Its stony soil and the extreme weather conditions in which the vines grow, result in smaller, more concentrated, intense and aromatic bunches of grapes. It is a powerful, tasty and highly complex wine that will surprise even the most demanding of palates.
Ideal pairing
-
White meats -
Red meats -
Meats -
Fish -
Stews
Making notes Particular Garnacha Old Vine
Notas del Viñedo
Making notes
The pre-fermentative and post fermentative maceration is carried out for 30 days, with daily comeback, and at a temperature between 28ºC and 30ºC. After malolactic fermentation in barrels for a month, deposits for their stabilization and aging in barrel for a minimum of six months and a maximum of 14 months is transferred.Climatología
Opiniones reales de clientes
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SPANISH
English