Winery AvispaVerdejo Biologico
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 Biologico from the Winery Avispa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo Biologico of Winery Avispa in the region of Valence is a .
Food and wine pairings with Verdejo Biologico
Pairings that work perfectly with Verdejo Biologico
Original food and wine pairings with Verdejo Biologico
The Verdejo Biologico of Winery Avispa matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of broccoli gratin, my chef's pot or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Avispa's Verdejo Biologico.
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.
Informations about the Winery Avispa
The Winery Avispa is one of of the world's greatest estates. It offers 1 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
