Bodega Matador - Ai Weiwei

Bodega MatadorAi Weiwei

The Ai Weiwei of Bodega Matador is a wine from the region of Valence.
This wine generally goes well with
The Ai Weiwei of the Bodega Matador is in the top 0 of wines of Valence.

Details and technical informations about Bodega Matador's Ai Weiwei.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Amandin

Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.

Last vintages of this wine

Ai Weiwei - 2014
In the top 0 of of Valence wines
Average rating: 3.81110.50
Ai Weiwei - 0
In the top 0 of of Valence wines
Average rating: 3.81110.50

The best vintages of Ai Weiwei from Bodega Matador are 2014, 0

Informations about the Bodega Matador

The winery offers 13 different wines.
Its wines get an average rating of 4.2.
It is in the top 10 of the best estates in the region
It is located in Valence

The Bodega Matador is one of of the world's greatest estates. It offers 12 wines for sale in the of Valence to come and discover on site or to buy online.

Top wine Valence
In the top 35000 of of Spain wines
In the top 2000 of of Valence wines
In the top 250000 of wines
In the top 450000 wines of the world

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.

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.

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