- This red wine made from the finest grapes harmonizes exceptionally well with red onions stuffed with couscous and apricots or leek soup
- For the connoisseur, this wine from La Rioja reveals itself to be extraordinarily powerful
- This Spanish red wine is an excellent companion for a barbecue party
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More information about Viña Collada Rioja DOCa - Marqués de Riscal
The Viña Collada Rioja from Marqués de Riscal, originating from La Rioja, reveals a dense, ruby-red color in the wine glass. When gently tilting the glass, a transition to garnet red at the edges is noticeable. This pure Spanish wine displays wonderfully expressive notes of plums, blackcurrants, blueberries, and mulberries in the glass. Notes of cinnamon, black tea, and vanilla also accompany these fruity aromas.
The Marqués de Riscal Viña Collada Rioja presents itself to the wine enthusiast as delightfully dry. This red wine is never coarse or austere, but instead round and smooth. On the palate, the texture of this full-bodied red wine is wonderfully velvety. Thanks to its balanced fruit acidity, the Viña Collada Rioja caresses the palate with a soft mouthfeel, without sacrificing juicy liveliness. The finish of this mature red wine from the La Rioja wine region, specifically from the Rioja DOCa, finally impresses with a remarkable aftertaste. The finish is also complemented by mineral facets of the limestone-dominated soils.
Vinification of Marqués de Riscal Viña Collada Rioja
This powerful Spanish red wine is vinified vegan from the Tempranillo grape variety. In La Rioja, the vines producing the grapes for this wine grow in soils rich in limestone. After hand harvesting, the grapes are quickly transported to the pressing house. Here, they are carefully sorted and gently crushed. The fermentation then takes place in stainless steel tanks at controlled temperatures. Following fermentation, the wine undergoes several months of aging on fine lees before being bottled.
Food Pairing Recommendations for Marqués de Riscal Viña Collada Rioja
Pairs well with lamb stew with chickpeas and dried figs, spinach gratin with almonds, or duck breast with ginger red cabbage and marjoram.
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