Winery Cova Serodia Albariño Rias Baixas
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Albariño Rias Baixas from the Winery Cova Serodia
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Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Albariño Rias Baixas of Winery Cova Serodia in the region of Galice is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Albariño Rias Baixas of Winery Cova Serodia in the region of Galice often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Albariño Rias Baixas
Pairings that work perfectly with Albariño Rias Baixas
Original food and wine pairings with Albariño Rias Baixas
The Albariño Rias Baixas of Winery Cova Serodia matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of quiche with tartiflette, salt and pepper shrimp or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Cova Serodia's Albariño Rias Baixas.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Albariño Rias Baixas from Winery Cova Serodia are 2015, 2017
Informations about the Winery Cova Serodia
The Winery Cova Serodia is one of of the world's greatest estates. It offers 2 wines for sale in the of Galice to come and discover on site or to buy online.
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.
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The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
