Winery DimitrisVerdea
White wine
This wine generally goes well with
Details and technical informations about Winery Dimitris's Verdea.
Discover the grape variety: Rivairenc
Rivairenc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Rivairenc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Verdea from Winery Dimitris are 2019, 0
Informations about the Winery Dimitris
The Winery Dimitris is one of of the world's greatest estates. It offers 1 wines for sale in the of Zakynthos to come and discover on site or to buy online.
The wine region of Zakynthos
The wine region of Zakynthos is located in the region of Ionian Islands of Greece. Wineries and vineyards like the Domaine Grampsas or the Domaine Solomos produce mainly wines white, red and pink. The most planted grape varieties in the region of Zakynthos are Cabernet-Sauvignon, Merlot and Moschofilero, they are then used in wines in blends or as a single variety. On the nose of Zakynthos often reveals types of flavors of non oak, oak or spices and sometimes also flavors of tree fruit, citrus fruit or earth.
The wine region of Ionian Islands
The wine region of Ionian Islands of Greece. Wineries and vineyards like the Domaine Lefkas Earth or the Domaine Sclavus (Sclavos) produce mainly wines white, red and pink. The most planted grape varieties in the region of Ionian Islands are Cabernet-Sauvignon et Malbec, they are then used in wines in blends or as a single variety. On the nose of Ionian Islands often reveals types of flavors of apricot, tropical fruit or spices and sometimes also flavors of red fruit, melon or lemon.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
