CARBONIC MACERATION
YOUNG WINES
VILLABUENA DE ÁLAVA
#DOCa Rioja
Carbonic Maceration wines from Bodegas Berrueco, Bodegas Bikain and Bodegas Pérez Maestresala, Villabuena de Álava, Rioja Alavesa.
CARBONIC MACERATION
Carbonic maceration is a wine method that extracts beautiful colour from the grapes but little tannin. This practice is very traditional in Rioja Alavesa for the production of red wines using Tempranillo with a minimum percentage of Viura .
Wines are light, fresh, juicy, full of floral and fruity aromas, some of them, with distinctive sweet notes such a bubble-gum, lollipops, banana, cinnamon, vanilla and green stemming flavours.
What to expect in these young carbonic maceration wines?
Appearance – Nose- Palate
The COLOUR of these young wines is beautiful pale-medium purple with bluish reflections.
Wines are fruity on the nose and incredible fresh, soft and juicy on the palate.
FOOD Pairing
Easy wines that match perfectly with light food:
- Aperitivos
- Tapas
- Legumes
- White meats
- Spicy dishes
Temperature of Serving
12º-14ºC
The freshness and fruitiness present in these wines is what allows to cool them before serving. Not too much! just a little bit: 15-20 minutes.
Have you ever tasted any of these wines? Are you an enthusiast of wines made through carbonic maceration? I would like to know your comments. Thanks!
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