Winery Cune (CVNE)White
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the White from the Winery Cune (CVNE)
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery Cune (CVNE) in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery Cune (CVNE) matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of pike quenelles with lobster bisque sauce, small croissants with smoked salmon (toast) or spanish fish soup.
Details and technical informations about Winery Cune (CVNE)'s White.
Discover the grape variety: Seibel 6468
Direct producer hybrid obtained by Albert Seibel (1844/1936), interbreeding between 4614 Seibel and 3011 Seibel. The 6468 Seibel was not multiplied very much, today it is not present in the vineyard anymore. It should be noted that it has been used in many other crosses to obtain, among others, the Villard blanc, the date tree of Saint Vallier, etc.
Last vintages of this wine
The best vintages of White from Winery Cune (CVNE) are 0, 2011, 2013
Informations about the Winery Cune (CVNE)
The Winery Cune (CVNE) is one of of the world's great estates. It offers 83 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
