La Vanidosa No.1 - Bodegas D. Mateos

In the glass, La Vanidosa No.1 from Bodegas D. Mateos offers a dense purple color. After the first swirl, this red wine reveals a high density and fullness, which is evident in strong church windows at the edge of the glass. The first nose of La Vanidosa No.1 presents notes of blackberries, plums and blueberries. The fruity parts of the bouquet are joined by notes of barrel aging such as cigar box, juniper and garrigue.

La Vanidosa No.1 from Bodegas D. Mateos is a good choice for all wine enthusiasts who like as little sweetness as possible in their wine. At the same time, however, it never shows itself to be meager or brittle, as one might naturally expect in a wine premium and site wine segment. On the tongue, this powerful red wine is characterized by an incredibly dense texture. Due to the balanced fruit acidity, La Vanidosa No.1 flatters the palate with a soft feel, without lacking freshness at the same time. In the finish, this youthful red wine from the wine-growing region of La Rioja finally inspires with considerable length. Once again, hints of blackberry and black currant show.

Vinification of the La Vanidosa No.1 from Bodegas D. Mateos

This powerful red wine from Spain is made from the Garnacha grape variety. La Vanidosa No.1 is an Old World wine in the best sense of the word, as this Spaniard exudes an extraordinary European charm that clearly underscores the success of Old World wines. When perfectly ripe, the grapes for La Vanidosa No.1 are harvested exclusively by hand, without the help of coarse and less selective full harvesters. After the harvest, the grapes are quickly taken to the winery. Here they are selected and carefully broken up. Fermentation at controlled temperatures follows. Fermentation is followed by 14 months of aging in French oak barrels.

Food recommendation for Bodegas D. Mateos La Vanidosa No.1

This Spanish red wine is best enjoyed at a temperate 15 - 18°C. It is perfect as an accompaniment to chickpea curry, pumpkin casserole or roasted calf's liver with apples, onions and balsamic vinegar sauce.

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