Winery AzabachePerrito Faldero Blanco Semidulce
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Perrito Faldero Blanco Semidulce from the Winery Azabache
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perrito Faldero Blanco Semidulce of Winery Azabache in the region of Rioja is a powerful.
Food and wine pairings with Perrito Faldero Blanco Semidulce
Pairings that work perfectly with Perrito Faldero Blanco Semidulce
Original food and wine pairings with Perrito Faldero Blanco Semidulce
The Perrito Faldero Blanco Semidulce of Winery Azabache matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chinese noodles with shrimp, sardinade or quick and easy baked fish.
Details and technical informations about Winery Azabache's Perrito Faldero Blanco Semidulce.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of Perrito Faldero Blanco Semidulce from Winery Azabache are 2019, 0
Informations about the Winery Azabache
The Winery Azabache is one of of the world's great estates. It offers 33 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.
