Winery Viña AltairMedium-Sweet White

Sweet wine of Castille of Spain

3.0

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Medium-Sweet White of Winery Viña Altair is a sweet wine from the region of Castille.
This wine generally goes well with

Details and technical informations about Winery Viña Altair's Medium-Sweet White.

Winery

Winery Viña Altair

Grape varieties

Region/Great wine region

Castille

Country

Spain

Style of wine

Sweet

Allergens

Contains sulfites

Discover the grape variety: Lival

Lival noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Lival noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Languedoc & Roussillon, Provence & Corsica.

Last vintages of this wine

Medium-Sweet White - 0

In the top 100 of of Castille wines

Average rating: 3

The best vintages of Medium-Sweet White from Winery Viña Altair are 0

Informations about the Winery Viña Altair

The winery offers 7 different wines.

Its wines get an average rating of 2.9.

This winery is part of the Bodegas Yuntero.

It is in the top 5 of the best estates in the region

It is located in Castille

The Winery Viña Altair is one of of the world's greatest estates. It offers 7 wines for sale in the of Castille to come and discover on site or to buy online.

In the top 70000 of of Spain wines

In the top 8000 of of Castille wines

In the top 40000 of sweet wines

In the top 1500000 wines of the world

The wine region of Castille

Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.

The word of the wine: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.