Winery Abadia de BocoyVerdejo Joven
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo Joven from the Winery Abadia de Bocoy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo Joven of Winery Abadia de Bocoy in the region of Vinos de Pago is a .
Food and wine pairings with Verdejo Joven
Pairings that work perfectly with Verdejo Joven
Original food and wine pairings with Verdejo Joven
The Verdejo Joven of Winery Abadia de Bocoy matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of croque madame, panga curry or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Abadia de Bocoy's Verdejo Joven.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Informations about the Winery Abadia de Bocoy
The Winery Abadia de Bocoy is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
