Información TécnicaInformation

  • Ageing
    Gran Reserva
  • Appellation
  • Grape
    Mazuelo, Graciano, Tempranillo
  • Country
  • Recommended Pairing
    Blue Cheeses, Game meats, Meats, Red meats
  • Zones
    La Rioja
  • Alcohol
  • VIVINO Points

Nota de CataTasting notes


Ruby red with an edge lightly browned. deep and vibrant color.


Aroma complex. Retains the fruity aromas of ripe red fruits like black blackberry blue blueberry or blackberry and black plums, remarkably well balanced.


mild flavor that fills the mouth with sweets and refined tannins. A long finish, elegant and perfumed with finishing touches of coffee with chocolate.

The Winery

Campo Viejo

Campo Viejo Gran Reserva

  • 2013
  • Bottle 75cl.
Last items in stock 5 Items

Descripción de Campo Viejo Gran ReservaDescription of Campo Viejo Gran Reserva

  Every year Elena Adell, winemaker of Campo Viejo, seeks to produce a great wine of Rioja, with character and persistence, collect all the know-how of this land. With selected grapes and a long aging process, and make this Gran Reserva a classic.Campo Viejo Gran Reserva is a red wine from the D. O. La Rioja produced by the Campo Viejo winery. This wine is a blend of Tempranillo (85%), Graciano (10%) and Mazuelo (5%).The grape comes from the various vineyards that the winery owns. These are plots located in various sub-areas of the D. O. La Rioja: Rioja Alavesa, Rioja Alta and Rioja Baja. The harvesting processes, as well as the subsequent vinification and elaboration, are carried out following the conventional methodology.Campo Viejo Gran Reserva is aged for two years in French (80%) and American (20%) oak barrels. Finally and before being bottled, this wine rests for three more years in the bottle.Campo Viejo is one of the best known wineries of the D. O. La Rioja. It was founded in 1959.

Recomendamos maridarlo conIdeal pairing

  • Red meats
    Red meats
  • Meats

Elaboración Campo Viejo Gran ReservaMaking notes Campo Viejo Gran Reserva

Notas del Viñedo

Making notes

Fermented in stainless steel tanks at a controlled temperature of about 28ºC. Maceration with boils for approximately 20 days. Owned for 24 months in French oak barrels (80%) and American (20%). Last foster phase of 36 months, in the bottle in the cellar.


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