Vino Tinto Finca Resalso 2020

Ribera del Duero

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Red Wine Finca Resalso 2020: This wine is named after the vineyard that was planted when Emilio Moro was born in 1932. Finca Resalso is the youngest wine in the winery, made from vineyards between 6 and 13 years old. Varietal, ripe and with good acidity.

90 Penin

9,40 € / per bottle 0.75 l

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Vino Tinto Finca Resalso 2020
Red Wine Finca Resalso 2020: This wine is named after the vineyard that was planted when Emilio Moro was born in 1932. Finca Resalso is the youngest wine in the winery, made from vineyards between 6 and 13 years old. Varietal, ripe and with good acidity.
90 Penin
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Sold in boxes of 6 bottles
46,61 € / VAT excl. (6 bottles)

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Otros

Age: Crianza.

Winery: Emilio Moro

Type of wood: Aging in French oak barrels.

Tasting notes for Red Wine Finca Resalso 2020:

Cherry red with violet rim.

On the nose is intense, expressive and fresh, with the varietals of the tempranillo in full youth.

In the mouth it is balanced, with a persistent but mature tannin and pleasant palate, long aftertaste and pleasant memory.

Optimum service temperature: 16° C.

A pairing: Lasaña de calabacín.

Ingredients: Two large zucchini, 150 gr. of ham, 200 gr. of sliced cheese, salt, pepper, extra virgin olive oil, grated cheese (Danish mozzarella, for example) and ½ l. milk.

Elaboration:

- Make the bechamel sauce first: heat a little oil in a pan and when it takes temperature, toss the flour and spin without stopping while the milk is added little by little.

- When the resulting mixture begins to take a creamy tone and has good thickness but without being too liquid, stop adding milk. Add salt and pepper.

- Wash the zucchini very well, and cut them into thin strips, which will be placed on a baking tray.

- On the zucchini we will put a little bechamel and ham and another zucchini loach.

- Repeat the layers until making the lasagna with the desired flats.

- Cover with a little grated cheese.

- Bake in the oven at 180° C for 15 minutes.

Enjoy your meal!