Winery Don LeoStellar Aperitivo
Sweet wine
This wine generally goes well with
The Stellar Aperitivo of the Winery Don Leo is in the top 60 of wines of Valle de Parras.
Wine flavors and olphactive analysis
On the nose the Stellar Aperitivo of Winery Don Leo in the region of Valle de Parras often reveals types of flavors of tree fruit.
Details and technical informations about Winery Don Leo's Stellar Aperitivo.
Discover the grape variety: Glera
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Stellar Aperitivo from Winery Don Leo are 2017, 0, 2016
Informations about the Winery Don Leo
The Winery Don Leo is one of of the world's great estates. It offers 18 wines for sale in the of Valle de Parras to come and discover on site or to buy online.
The wine region of Valle de Parras
The wine region of Valle de Parras of Mexico. Wineries and vineyards like the Domaine Bodegas San Lorenzo or the Domaine Don Leo produce mainly wines red, white and pink. The most planted grape varieties in the region of Valle de Parras are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Valle de Parras often reveals types of flavors of cherry, black fruit or dark fruit and sometimes also flavors of cedar, non oak or earth.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
