Winery Berberana - Albero

Winery BerberanaAlbero

The Albero of Winery Berberana is a wine from the region of Castille-et-Léon.
This wine generally goes well with
The Albero of the Winery Berberana is in the top 0 of wines of Castille-et-Léon.

Details and technical informations about Winery Berberana's Albero.

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

Discover the grape variety: Claverie

Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, discreet aromas of white flowers and stone fruits from the Pyrenees. Productive. Often blended with Baroque, Arrufiac and Gros Manseng, contributes to South-West whites and Armagnac eau-de-vie distillation. French indigenous white variety from the South-West, mainly grown in Béarn and Tursan.

Informations about the Winery Berberana

The winery offers 78 different wines.
Its wines get an average rating of 3.3.
This winery is part of the Bodegas Berberana.
It is in the top 60 of the best estates in the region
It is located in Castille-et-Léon

The Winery Berberana is one of of the world's great estates. It offers 69 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.

Top wine Castille-et-Léon
In the top 75000 of of Spain wines
In the top 15000 of of Castille-et-Léon wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Castille-et-Léon

Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.

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.

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