D.O. Ca. Rioja

Pata Negra Rioja Graciano

100% Graciano, a varietal from Rioja

€60.00
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Wine type: Red
Grape type: Graciano, a varietal from Rioja that adds color to Tempranillo
Time in Barrel: 12 months in French oak barrels
Pata Negra Reserva Rioja is produced in our winery in Labastida, a historic village in La Rioja Alavesa protected by the Sierra de Cantabria along the Ebro River 4 km from Haro. The winery has an area of 35,000 m2 (15,000 m2 built area) with a production and bottling capacity of 50 million bottles a year. It currently houses 20,000 Bordeaux barrels of American and French oak wines lay dormant for future bottling and aging in bottle. The bottler has a capacity for 1 million bottles dedicated to reserve and gran reserve.
Graciano is a very expressive grape originally from Rioja, with high phenolic content and good acidity, which reaches its full maturity in the vineyards of Rioja Baja. The bunches are fermented in stainless steel tanks at a maximum temperature of 28°C and with a long maceration of 15 days with the skins. The wine undergoes malolactic fermentation and is decanted to select barrels of French oak for 20 months, providing the complexity and elegance of a fine bouquet.
Color: Intense cherry red, plenty of depth. Shows purple trim, without evolution. Nose: Superb, intense, clearly varietal, red and black berries, balsamic notes characteristic of the varietal (menthol), elegant spiced tones, aromas of chocolate and toffee. Complex, elegant and intense nose. Palate: The palate states why the nose presents to us, a complex wine, long and very persistent. Quite elegant, this is a very balanced, polished wine with "round" tannins, strong perception of fruit. Persistent and complex aftertaste
We recommend serving this Rioja at a temperature of 16-18°C.
These wines pair very well with meat, including roasted and grilled meats, with simple dishes like a roast potatoes, as well as game meats like venison in wine sauce (the same wine), roast boar or rabbit stew.
Something more sophisticated like duck breast with mushrooms and other dishes made with black truffles and champignon mushrooms.

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