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Buy Red Wines DO Campo de Borja

The red wines of the DO Campo de Borja are known for being of excellent quality and for their distinctive character. Side. Campo de Borja is in the province of Zaragoza, in the region of Aragon. It is one of the oldest denominations of origin in Spain, with a long winemaking tradition that dates to Roman times. The red wines of the DO Campo de Borja are highly appreciated both nationally and internationally and have obtained numerous recognitions and prizes in competitions and tastings.

What red grape varieties are there in the DO Campo de Borja?

In the Denomination of Origin DO Campo de Borja, various red grape varieties are cultivated that play a prominent role in the production of high-quality wines. The region's most prominent and emblematic variety is Garnacha, which is grown in abundance and forms the base of many Campo de Borja red wines. La Garnacha provides wines with body, fruit intensity and soft tannins. In addition to Garnacha, other varieties are also cultivated such as Tempranillo, which adds structure and complexity to the wines, as well as Syrah, which contributes spicy notes and a more robust character. Other secondary varieties that are found to a lesser extent are Mazuelo (Carignan) and Cabernet Sauvignon. These varieties, adapted to the climate and soil of the region, allow the production of red wines of great character and personality, reflecting the rich winemaking tradition of the DO Campo de Borja.

  • How are the red wines of DO Campo de Borja?

    In the process of elaboration of DO Campo de Borja is harvested during the ripening season of the grapes, generally in the months of September and October. The grapes are harvested by hand or mechanically, selecting the best and discarding those in poor condition. Once harvested, the grapes are destemmed, that is, the stalk or stem is removed. Then, the grapes are squeezed to break the skin and release the juice. The resulting must, made up of the juice of the grapes and the skins, is taken to the fermentation tanks. There, yeasts are added that will transform the sugars in the must into alcohol. During this process, which can last several days or weeks, maceration takes place, where the compounds present in the skins (color, aromas, tannins) are transferred to the must, giving the wine its characteristic color and flavor. Once the fermentation and maceration are finished, we proceed to the pressing. The liquid resulting from the fermentation is extracted, separating it from the solid remains of the skins and seeds. This liquid is called press wine.

    Some red wines from the DO Campo de Borja go through a period of aging in oak barrels. During this time, which can be several months or years, the wine acquires aromatic complexity, and its tannins soften. The aging can be in American or French oak barrels or a combination of both. After fermentation and aging, the wine undergoes clarification and filtration to remove impurities and sediments. Subsequently, we proceed to bottling, where the wine is bottled and closed with a cork or screw cap. It is important to note that this process can vary depending on the producer and the style of wine that you want to obtain. Some red wines from the DO Campo de Borja can be young and fresh, while others can be aged wines, with a longer aging. It is worth mentioning that the winemakers and winemakers of the Campo de Borja region apply specific techniques and knowledge to highlight the characteristics of the Garnacha grape and produce quality wines that reflect the terroir and spirit of the area.

  • How can DO Campo de Borja red wines be paired with?

    The red wines of DO Campo de Borja are very versatile and can pair well with a wide variety of dishes. Thanks to their body, structure, and balance, they are an excellent choice to accompany roasted or grilled red meats, such as a juicy veal T-bone steak or baked lamb. They are also a good choice to pair with stews and casseroles, as well as with cured cheeses. Their intensity of flavor and their fruity and spicy notes make them equally suitable for combining with game dishes, Iberian sausages or even with a table of Iberian ham and Serrano ham.

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