Bodega Abierto - Gatuno Blanco

Bodega AbiertoGatuno Blanco

The Gatuno Blanco of Bodega Abierto is a wine from the region of Madrid.
This wine generally goes well with
The Gatuno Blanco of the Bodega Abierto is in the top 0 of wines of Madrid.

Details and technical informations about Bodega Abierto's Gatuno Blanco.

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

Discover the grape variety: Rkatziteli

Structured and aromatic whites with a golden to amber robe depending on vinification, ample palate and preserved acidity; signature aromas of candied citrus, yellow fruits (quince, apricot), white flowers and mineral and tannic notes (when in qvevri). Also made as traditional orange wines. Produces Georgia's great whites. Orthographic variant of Rkatsiteli, one of the world's oldest cultivated grapes.

Informations about the Bodega Abierto

The winery offers 4 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Madrid

The Bodega Abierto is one of of the world's greatest estates. It offers 2 wines for sale in the of Madrid to come and discover on site or to buy online.

Top wine Madrid
In the top 40000 of of Spain wines
In the top 400 of of Madrid wines
In the top 150000 of wines
In the top 500000 wines of the world

The wine region of Madrid

High-altitude Spanish DO (600-1,000 m), a qualitative renaissance led by old Garnacha vines. Sun-drenched, fine Garnacha reds with signature notes of ripe cherry, wild strawberry, garrigue, white pepper and a granite mineral touch, silky tannins and altitude freshness — San Martín de Valdeiglesias leads. Fleshy Tempranillo (Tinto Fino) at Arganda. Native Albillo Real whites, ample and floral (pear, honey).

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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