Winery Abadia VegasVerdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo from the Winery Abadia Vegas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Winery Abadia Vegas in the region of Castille-et-Léon is a .
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Winery Abadia Vegas matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of macaroonade from sète, hake with small shrimps for cookeo or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Abadia Vegas's Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Verdejo from Winery Abadia Vegas are 2015, 2014, 0
Informations about the Winery Abadia Vegas
The Winery Abadia Vegas is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
