Bodega FlorsClotàs E
wine
This wine generally goes well with
The Clotàs E of the Bodega Flors is in the top 0 of wines of Castelló.
Details and technical informations about Bodega Flors's Clotàs E.
Discover the grape variety: Vijiriega
Lively and aromatic dry whites with a pale golden robe, a slender palate and sharp acidity, with signature aromas of citrus (lime), white flowers, aromatic herbs and saline volcanic island notes. A very characteristic Atlantic thirst-quenching profile. A traditional component of Canarian DOC whites (Tenerife, La Palma), contributing to the Atlantic viticultural identity of the Canary Islands. Native Spanish white grape of the Canary Islands, with fine island character.
Last vintages of this wine
The best vintages of Clotàs E from Bodega Flors are 0
Informations about the Bodega Flors
The Bodega Flors is one of of the world's greatest estates. It offers 8 wines for sale in the of Castelló to come and discover on site or to buy online.
The wine region of Castelló
Spanish IGP (Vino de la Tierra, 2004) from the province of Castellón in northern Valencia, on the Mediterranean coast. Bobal is king in native Levante reds: dense and structured with notes of blackberry, black cherry, stewed plum, herbs and a peppery touch, firm tannins and radiant sunlit fruit. Round Garnacha, powerful Monastrell, balanced Tempranillo and spicy Syrah as complements. Crisp Macabeo, floral Malvasía, fragrant Moscatel and Verdil in fresh whites.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
