Castillo Clavijo Crianza

Criadores de Rioja (Rioja)


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The Castillo Clavijo Crianza (£56.02): a red wine from Rioja produced by Criadores de Rioja with graciano, mazuelo and tempranillo grapes and shows an alcoholic strength of 12%. According to Uvinum users, this red wine earns 3,8 out of 5 points while renowned wine experts rate it as follows: peñín: 87.

Technical sheet · Castillo Clavijo Crianza

Type Of Wine: red wine
Appellation:Rioja (La Rioja,Spain)
Winery: Criadores de Rioja
Volume: 75cl
Score: GP87
Grapes: Tempranillo (80%), Mazuelo (10%), Graciano (10%)
Allergens: Contains Sulfites
Alcohol Vol.: 12%

Description · Criadores de Rioja

Castillo Clavijo Crianza (Tempranillo, Mazuelo and Graciano)


  • View: dense and deep cherry red, violet reflections on the rim.
  • Nose: berries, pleasant vanilla notes.
  • Mouth: soft, round, tasty, fine acidity, ripe fruit, vanilla and spicy notes, well balanced, full-bodied, elegant finish.


GRAPES: 80% and 20% Grenache Tempranillo.

AGEING: 12 months in American oak barrels and French.

PREPARATION: hand-picked grapes, must fermentation with controlled temperature stainless steel tanks.

PAIRING: Mediterranean food, pasta, rice or vegetables.


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Highlighted review about Castillo Clavijo Crianza

Posted on at 12.33


Castillo Clavijo Crianza

Castillo Clavijo Rioja Crianza has aromas and flavours of bright red berry fruit, balanced by vanilla and spice that add richness and body.
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More reviews about Castillo Clavijo Crianza

Posted on at 10.40


Castillo de Clavijo

Rating Penin Guide 2010
- Tasting notes: Color: cherry, garnet rim. Aroma aromatic coffee, snuff,
tanned leather very elegant. light, balanced, Boca
easy to drink.
- Score: 84
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Posted on at 20.05


Castillo de Clavijo

To enjoy between meals. Drinking it with friends is always a pleasure.
Red with violet nuances. Vanilla aromas. Powerful taste of wild berries.
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Posted on at 05.17


Made from grapes of the Tempranillo (90%) and Garnacha (10%) varieties.

Vinification is carried out at a temperature of fermentation of 25º to 30º C with a long period of maceration.

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