Winery Toro AlbaláDos Claveles Blanco
White wine
This wine is composed of 100% of the grape variety Pedro Ximenez.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with blue cheese and sweet desserts.
The Dos Claveles Blanco of the Winery Toro Albalá is in the top 30 of wines of Montilla-Moriles.
Taste structure of the Dos Claveles Blanco from the Winery Toro Albalá
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dos Claveles Blanco of Winery Toro Albalá in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Dos Claveles Blanco of Winery Toro Albalá in the region of Andalousie often reveals types of flavors of pineapple, citrus or apples and sometimes also flavors of peach, apricot or lemon.
Food and wine pairings with Dos Claveles Blanco
Pairings that work perfectly with Dos Claveles Blanco
Original food and wine pairings with Dos Claveles Blanco
The Dos Claveles Blanco of Winery Toro Albalá matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Toro Albalá's Dos Claveles Blanco.
Discover the grape variety: Pedro Ximenez
Exceptional, intensely sweet liqueur wines with a very dark mahogany robe, a syrupy palate, and powerful signature aromas of raisin, dried fig, date, molasses, roasted coffee, dark chocolate, liquorice and oxidative notes. Produced from sun-dried grapes. The undisputed star of Andalusian Pedro Ximénez (PX), one of the world's greatest sweet wines. Autochthonous Spanish variety from Andalusia (Montilla-Moriles DO, Jerez DO).
Last vintages of this wine
The best vintages of Dos Claveles Blanco from Winery Toro Albalá are 2020, 2017, 2021, 2019 and 2018.
Informations about the Winery Toro Albalá
The Winery Toro Albalá is one of of the world's great estates. It offers 38 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
