Bodegas BellodLa Nena Blanco
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with La Nena Blanco
Pairings that work perfectly with La Nena Blanco
Original food and wine pairings with La Nena Blanco
The La Nena Blanco of Bodegas Bellod matches generally quite well with dishes of spicy food or sweet desserts such as recipes of lamb tagine with honey and onions or chantilly cream.
Details and technical informations about Bodegas Bellod's La Nena Blanco.
Discover the grape variety: Rivairenc
Light, fruity reds with a lightly coloured clear ruby colour, soft tannins and an airy palate with preserved acidity, showing aromas of red fruits (cherry, raspberry), gentle spices and garrigue notes (thyme, rosemary). Historic Languedoc profile. Survives in a few heritage parcels in the Languedoc, among the ancient southern varieties under study. French autochthonous black variety from the Languedoc, also called Aspiran, with Gallo-Roman traces.
Last vintages of this wine
The best vintages of La Nena Blanco from Bodegas Bellod are 0
Informations about the Bodegas Bellod
The Bodegas Bellod is one of of the world's greatest estates. It offers 18 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
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.
