The Winery

Viñas del Vero

Viñas del Vero owes its name to a river in the Somontano region, the Vero River, famous for its ravines, gorges and canyons.

With vineyards of the traditional varieties of the region (Tempranillo, Moristel, Garnacha and Macabeo), together with others of different origins (Chardonnay, Gewürztraminer, Cabernet Sauvignon, Merlot and Pinot Noir) they produce wines that entered the market in 1990.

Currently, Viñas de Vero is the leading winery in the Somontano appellation in terms of production volume and quality.

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Tasting notes

Look

In the visual phase shows a bright raspberry color with bluish sparkles, invites tasting.

Smell

The nose offers aromas gourmands take us to candy stores.

Taste

On the palate, it is intense, enjoyable and concentrated flavor. Is a fresh, clean and long wine that leaves a pleasant memory, reflecting the characteristics of our land.

Information

Ageing

Joven
Appellation

Somontano
Grape

Tempranillo, Merlot
Country

Spain
Recommended Pairing

Fish rice dishes, Vegetables, Salads, Pasta, White fish, Appetizers, Red meats
Zones

Aragón
Alcohol

13,5%
VIVINO Points

3,5
Tipo de Vino

Rosado

Viñas del Vero Rosado

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Description of Viñas del Vero Rosado

An attractive and suggestive raspberry coloured rosé, which offers a wide aromatic palette, with a high presence of primary aromas resulting from the youth of the wine, reminiscent of sweet red fruits. The taste is clean, pleasant and in great harmony with the aromas.

Ideal pairing

Red meats
Appetizers
White fish
Pasta
Salads, Vegetables
Fish rice dishes

Making notes Viñas del Vero Rosado

Notas del Viñedo

Vineyards in Low Salas and Vero Pozán. The payments of which the ink grapes are obtained to elaborate Viñas del Vero Merlot Tempranillo Rosado were planted between 1988 and 2000. They are an altitude between 350 and 450 meters above sea level and North-South orientation. The soils are francs of myocene, franco-sandy and profusely stony.

Making notes

The grapes are squeezed, refrigerated and introduced into the maceration tank, where they remain the necessary time for the must to acquire the desired amount of color. Afterwards, the drain of the Cuba is carried out to obtain the flower must, which is transferred to another tank where it ferments at a controlled temperature of 16ºC. After several transview, the final coupage is decided, which is refrigerated and filtered before bottling.