Pago de Carraovejas Reserva

What it pairs with

• Slow-roasted suckling pig (cochinillo)
  The wine's structure and oak complexity match the richness of Castilian cochinillo.
• Grilled ribeye
  Dark fruit and cedar are a natural complement to charred beef.
• Aged Manchego
  The hard sheep's milk cheese amplifies the wine's dark fruit and cedar finish.

How to serve Pago de Carraovejas Reserva

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Slow-roasted suckling pig (cochinillo), Grilled ribeye, Aged Manchego. Match the wine's structure to the dish's fat and salt.

History

The Pago de Carraovejas Reserva has been produced since the early 1990s as a step up in oak time and complexity from the Crianza. The estate near Peñafiel has grown to become one of the most visited wineries in Ribera del Duero, partly due to its Michelin-starred Ambivium restaurant.

1. 1987 — Pago de Carraovejas estate founded near Peñafiel
2. 1992 — Reserva first produced with additional French-oak ageing

Facts

Producer

Pago de Carraovejas

Grapes

Tinto Fino, Cabernet Sauvignon, Merlot

Classification

DO Ribera del Duero

Oak

16-18 months in French oak barriques

ABV

14.5%

Price

€45-80 at retail

Drinking window

5-18 from vintage

First vintage

1992

Frequently asked about Pago de Carraovejas Reserva

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