Winery AlceñoTalma Verdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Talma Verdejo from the Winery Alceño
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Talma Verdejo of Winery Alceño in the region of Vinos de Pago is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Talma Verdejo of Winery Alceño in the region of Vinos de Pago often reveals types of flavors of vegetal, oak or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Talma Verdejo
Pairings that work perfectly with Talma Verdejo
Original food and wine pairings with Talma Verdejo
The Talma Verdejo of Winery Alceño matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of coconut beans, pasta with mussels or goat cheese and bacon quiche.
Details and technical informations about Winery Alceño's Talma Verdejo.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Talma Verdejo from Winery Alceño are 2018, 0, 2017
Informations about the Winery Alceño
The Winery Alceño is one of of the world's great estates. It offers 85 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
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
