Winery CovilaBellum Blanco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Bellum Blanco from the Winery Covila
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bellum Blanco of Winery Covila in the region of Rioja is a powerful.
Food and wine pairings with Bellum Blanco
Pairings that work perfectly with Bellum Blanco
Original food and wine pairings with Bellum Blanco
The Bellum Blanco of Winery Covila matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp in coconut milk curry, cake with olives and bacon or flounder fillets, lemon butter.
Details and technical informations about Winery Covila's Bellum Blanco.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. 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. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Bellum Blanco from Winery Covila are 2018, 0
Informations about the Winery Covila
The Winery Covila is one of of the world's great estates. It offers 14 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
