Mono Tinto

DO Empordà / Bodegas La Vinyeta



Nature

Meet the faces behind the wine

From the Catalan coast, we bring you La Vinyeta, a young project that Josep Serra and his team undertake with enthusiasm and great professionalism, at the comfort of your home.

It is a small family winery founded in 2002 with the acquisition of vineyards with Grenache and Cariñena vines aged between 50 and 75 years old, and consolidated in 2006 with the construction of the winery and the production of its first wines.

Let yourself be surprised by this winery, which offers a wide range of quality wines (young and barrel-aged reds, white, rosé and sweet) and an attractive and well-cared image.

In short, a young, creative project, respectful of the environment, of which it is also worth highlighting the very good value for money of its wines.


The wine

It is a wine with a name and surname, since it is a collaboration of his winery with a foundation for the recovery of endangered species. It is a monovarietal wine, made from a very minor local grape variety, with an intense aroma and easy consumption. Intense cherry color, very sweet and aromatic. Perfect for a snack dinner, soft dishes or cold cuts.

Nature

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Nature

Match your moment

There are things that are better not to change. Thinking of a good red, full-bodied and tasty, inevitably comes to my head ... rice!

Here is a classic, easy and great example that combines perfectly with this red.

Meat and rice

Ingredients

(15 g.) 1 tablespoon of oil
(16 g.) 4 cloves of garlic, finely chopped
(75 g.) ½ cup onion, finely chopped
(75 g.) ½ cup finely chopped red bell pepper
(75 g.) ½ cup finely chopped green bell pepper
(40 g.) 2/3 cup finely chopped cilantro
(250 g.) 2 cups of cooked and shredded beef
(454 g.) 1 pound of uncooked rice
(1250 ml.) 5 cups of broth
Salt and pepper to taste

Elaboration

In a saucepan over high heat, pour the oil, fry the garlic, onion and peppers until golden brown.

Add the meat and fry for 2 minutes.

Add the rice, the broth, adjust the salt and pepper and cook over high heat until it boils and part of the broth evaporates. Cover the saucepan, put on low heat and cook until all the broth is consumed and the rice is soft.

Serve and enjoy.

Optional: Add part of the cooking broth of the previously cooked meat to the broth, to make it more palatable.

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