The freshness of this young wine perfectly pairs with pizzas, pasta and creamy or semi-cured cheeses.
The technical director for Rejadorada, Jose Ignacio "Chenco", is the chief oenologist for all of the bodegas within La Yunta de Castilla y Leon. He is a well respected figure in the Spanish wine industry for his vast knowledge of the Toro region, as well as his many years educating the budding stars of the Spanish wine scene at the University of Valladolid. With the pedigree of old vine fruit and sound enology, Bodega Rejadorada produces wines with great intensity and finesse. Their power and elegance have said to be similar to some of the best wines of Priorat. Rejadorada captures the true essence of the Toro region.
Spain's remote, high elevation Spanish wine zone between the regions of Bierzo and Ribera del Duero produces intense, full-bodied reds made from Tempranillo, locally called Tinta de Toro. This local variant has adapted to the region’s climatic extremes and recognizing its potential, top producers from Ribera del Duero and Rioja have invested heavily in its vineyards.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.