The Winery

Campo Viejo

Tasting notes

Look

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

Smell

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

Taste

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

Information

Ageing

Gran Reserva
Appellation

Rioja
Grape

Mazuelo, Graciano, Tempranillo
Country

Spain
Recommended Pairing

Blue Cheeses, Game meats, Meats, Red meats
Zones

La Rioja
Alcohol

13,5%
VIVINO Points

3,9
Tipo de Vino

Tinto

Campo Viejo Gran Reserva

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Vintage

2013

Size

Botella de 75 cl ¡Últimas botellas!

Last items in stock 5 Items

-30%

€15.26 €21.80

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Description 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.

Ideal pairing

Red meats
Meats
Game meats
Blue Cheeses

Making 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.