Winery Cellers d'en GuillaEdith Blanc en Bóta
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
The Edith Blanc en Bóta of the Winery Cellers d'en Guilla is in the top 80 of wines of Empordà.
Food and wine pairings with Edith Blanc en Bóta
Pairings that work perfectly with Edith Blanc en Bóta
Original food and wine pairings with Edith Blanc en Bóta
The Edith Blanc en Bóta of Winery Cellers d'en Guilla matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of tuna sandwich, marinated mussels with maroilles or bresse chicken with yellow wine and morels.
Details and technical informations about Winery Cellers d'en Guilla's Edith Blanc en Bóta.
Discover the grape variety: Saint Pépin
Aromatic, fruity whites with a pale golden robe, a supple palate with preserved acidity, featuring aromas of white flowers, white-fleshed fruits (apple, pear) and light muscat notes. Extremely cold-hardy. Grown in the northern United States (Minnesota, Wisconsin) and Canada for rigorous continental viticultural climates. American white hybrid variety obtained in 1987 by Elmer Swenson in Minnesota.
Last vintages of this wine
The best vintages of Edith Blanc en Bóta from Winery Cellers d'en Guilla are 2018, 2017, 0, 2016
Informations about the Winery Cellers d'en Guilla
The Winery Cellers d'en Guilla is one of of the world's greatest estates. It offers 9 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
