Red Wine Valdaya El Valiente 2018
Crianza red wine from Ribera del Duero. Varietal Tinta del País (Tempranillo) aged for 12 months in French oak barrels.
Availability: In stock
The vines, 30 to 50 years of age, are planted in clayey soils in Gumiel de Mercado and Baños de Valdearados, two villages in the province of Burgos.
Hand-picked and sorted on site, the grapes were first destemmed and then fermented in stainless steel tanks and concrete diposits. Then this Spanish red wine was transferred into French oak barrels and macerated for some time.
After that, Valdaya El Valiente 2018 was aged in the barrels for 12 months before its bottling.
Aerate this red wine from Ribera del Duero 30 minutes before drinking.
Pair this Crianza red wine with meat recipes and aged cheeses.
12,570 bottles produced.
The red wine Valdaya El Valiente is deep ruby with a garnet rim.
This varietal Tinta del País (or Tempranillo) conveys a transparent varietal character, with aromas of mulberries and blackcurrants, hints of flowers and balsam and subtle spicy and toasted notes.
This wine from Bodegas Valdaya is fruit-forward and inviting, with great freshness, well-rounded tannins and a steely acidity. Long finish carrying notes of forest floor, wild berries and a smokey note.
|Our personal opinion||
Elegant and versatile, Valdaya El Valiente 2018 is crafted with a light hand.
|D.O.||Ribera del Duero|
|Bottle size||75 cl|
|Should this wine be decanted?||30 minutes before serving|
|Type of ageing||Months in French oak barrels|
|Number of months aged in Barrels||12|
|Mono-Varietal||Tinta del País|
|Pairings||Aged cheeses, bluefish, Bull meat, Cold meats, Cooked foods, Cow´s cheese, Cured cheeses, Mushrooms, Poultry, Red meat with gravy, Roasted foods, Roasted lamb, Roasted lamb ribs, Roasted pork, Roasted red meats, Rosted piglet, Sautéed vegitables, Stew, Stews, Stuffed Chicken, Vegetables|
|Taste||Fruity and Fresh, Silky and intense, Tasty with barrel notes|
|Occasion||Barbecue, Business dinner, Dinner with friends, Family reunion, Reunion with colleagues|