Winery Faustino Rivero UleciaMacabeo Blanco
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 Macabeo Blanco from the Winery Faustino Rivero Ulecia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Macabeo Blanco of Winery Faustino Rivero Ulecia in the region of Castille is a powerful.
Food and wine pairings with Macabeo Blanco
Pairings that work perfectly with Macabeo Blanco
Original food and wine pairings with Macabeo Blanco
The Macabeo Blanco of Winery Faustino Rivero Ulecia matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of brochette of scallops and prawns, basil and cherry tomato clafoutis or thai fondue.
Details and technical informations about Winery Faustino Rivero Ulecia's Macabeo Blanco.
Discover the grape variety: Mollard
Mollard noir is a grape variety that originated in France (Haute-Alpe). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Mollard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Macabeo Blanco from Winery Faustino Rivero Ulecia are 2008, 2011, 2012
Informations about the Winery Faustino Rivero Ulecia
The Winery Faustino Rivero Ulecia is one of of the world's great estates. It offers 89 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.