Bodega San Gines - Torre de Benitez Airen

Bodega San GinesTorre de Benitez Airen

The Torre de Benitez Airen of Bodega San Gines is a white wine from the region of Castille.
This wine generally goes well with

Details and technical informations about Bodega San Gines's Torre de Benitez Airen.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Airen

Simple, refreshing whites with a pale robe and a tender mouth, featuring discreet aromas of apple, citrus, fresh herbs and neutral notes. Moderate acidity, best drunk young. Very productive and drought-resistant, it produces easy-drinking whites in La Mancha DO and Valdepeñas DO on the Castilian plateau, and has historically supplied the base for Brandy de Jerez distillation. Native Spanish grape, long the world's most planted by surface area.

Informations about the Bodega San Gines

The winery offers 25 different wines.
Its wines get an average rating of 3.1.
It is in the top 20 of the best estates in the region
It is located in Castille

The Bodega San Gines is one of of the world's great estates. It offers 19 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 75000 of of Spain wines
In the top 8500 of of Castille wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Castille

Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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