Winery Casa BeadeRibeiras de Armea Lexítimo Branco
White wine
This wine generally goes well with
The Ribeiras de Armea Lexítimo Branco of the Winery Casa Beade is in the top 5 of wines of Betanzos.
Wine flavors and olphactive analysis
On the nose the Ribeiras de Armea Lexítimo Branco of Winery Casa Beade in the region of Galice often reveals types of flavors of earth, tree fruit or citrus fruit.
Details and technical informations about Winery Casa Beade's Ribeiras de Armea Lexítimo Branco.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Ribeiras de Armea Lexítimo Branco from Winery Casa Beade are 2015, 2016, 2014, 0
Informations about the Winery Casa Beade
The Winery Casa Beade is one of of the world's greatest estates. It offers 3 wines for sale in the of Betanzos to come and discover on site or to buy online.
The wine region of Betanzos
The wine region of Betanzos is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Casa Beade or the Domaine Conexión Mandeo produce mainly wines white. On the nose of Betanzos often reveals types of flavors of earth, tree fruit or citrus fruit. We currently count 3 estates and châteaux in the of Betanzos, producing 3 different wines in conventional, organic and biodynamic agriculture.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
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.
