Torre de Rejas Red
75cl
/
13.5% Vol
As is the case with the majority of wines produced by Torre De Reja, this red wine undergoes a process of clarification and further filtration, correction, and stabilization and is microfiltered before bottling. The grapes are rigorously selected and are 100% Tempranillo. The wine has a beautiful ruby colour and delightful aromas of fruit and spices. It pairs very well with red or mature meat, game, and fine cheeses.
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Torre de Rejas Red
€12.50
Ex Tax: €10.16
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Powerful aromas of forest fruit and spices with oaky and toasted notes.
Palate
Full-bodied, round, and smooth in the mouth with fruity and oaky flavours. The finish is long and lasting.
Colour
Deep ruby with a slight terracotta edge
Fact Sheet
Fluid
75cl
Grape Variety
100% Tempranillo
Maturation
Macerated and fermented for 14 days at 28-30ºC with autochthonous yeasts, and aged for 12 months in American oak casks. Then carefully clarified and filtered for bottling, and stored in a cellar for a minimum of 2 years before release.
Alcohol %
13.5%
Style
Full-bodied, smooth red wine
Estate/Producer
Bodegas Isidro Milagro
Country
Spain
Region/AOC
La Mancha, Castilla
Vintage
2021
Closure
Cork
Cellaring/Ageing Potential
Very nice to drink now
Food Matching
Food Matching
Delicious with red and mature meat, game dishes, and fine cheese. Serve at room temperature, between 16 to 18ºC.
Awards and/or Press Quotes
Awards and/or Press Quotes
Berliner Wine Trophy 2015 - Gold Medal. Gilbert & Gailland 2015 - Silver Medal.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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