Winery Casto PequenoCotoval Verdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Cotoval Verdejo from the Winery Casto Pequeno
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cotoval Verdejo of Winery Casto Pequeno in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with Cotoval Verdejo
Pairings that work perfectly with Cotoval Verdejo
Original food and wine pairings with Cotoval Verdejo
The Cotoval Verdejo of Winery Casto Pequeno matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of north welsch, garlic shrimp or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Casto Pequeno's Cotoval Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Cotoval Verdejo from Winery Casto Pequeno are 2009, 0
Informations about the Winery Casto Pequeno
The Winery Casto Pequeno is one of of the world's greatest estates. It offers 20 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
