Winery Catalina Arroyo - Envejecido en Roble

Winery Catalina ArroyoEnvejecido en Roble

The Envejecido en Roble of Winery Catalina Arroyo is a wine from the region of Estrémadure.
This wine generally goes well with
The Envejecido en Roble of the Winery Catalina Arroyo is in the top 0 of wines of Estrémadure.

Details and technical informations about Winery Catalina Arroyo's Envejecido en Roble.

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

Discover the grape variety: Ohanès

This variety is known in Spain, Portugal, Italy, Greece, Morocco, South Africa, the United States (California), Argentina, Chile, etc. In France, it is little cultivated because of its late maturity. - Synonyms: oanez or ohanez, uva de Almeria, uva del barco, santa paula, not to be confused with the white gherkin, khaen, grumer negro, valenci or valensi, which is not related to the black valensi (for all the synonyms of the grape varieties, click here!)

Informations about the Winery Catalina Arroyo

The winery offers 9 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Estrémadure
Find the Winery Catalina Arroyo on Facebook

The Winery Catalina Arroyo is one of of the world's greatest estates. It offers 8 wines for sale in the of Estrémadure to come and discover on site or to buy online.

Top wine Estrémadure
In the top 65000 of of Spain wines
In the top 700 of of Estrémadure wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Estrémadure

Extremadura is one of the 17 administrative regions (officially "autonomous communities") of Spain. It is located in the Southwest of the country, on the border with Portugal. It is separated from Andalusia in the south by the Sierra Morena mountains, and from the Central plateau and Castile by the Sierra de Gata range. Extremadura is sparsely populated, but has an abundance of wildlife, such as deer, otters and even lynx.

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.

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