Winery Finca la Pelina - Blanco Semi Dulce

Winery Finca la PelinaBlanco Semi Dulce

The Blanco Semi Dulce of Winery Finca la Pelina is a wine from the region of Estrémadure.
This wine generally goes well with
The Blanco Semi Dulce of the Winery Finca la Pelina is in the top 0 of wines of Estrémadure.

Details and technical informations about Winery Finca la Pelina's Blanco Semi Dulce.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Phoenix

Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.

Informations about the Winery Finca la Pelina

The winery offers 15 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Estrémadure

The Winery Finca la Pelina is one of of the world's greatest estates. It offers 13 wines for sale in the of Estrémadure to come and discover on site or to buy online.

Top wine Estrémadure
In the top 30000 of of Spain wines
In the top 250 of of Estrémadure wines
In the top 100000 of wines
In the top 350000 wines of the world

The wine region of Estrémadure

Extremadura is one of the 17 administrative regions (officially "autonomous communities") of Spain. It is located in the Southwest of the country, on the border with Portugal. It is separated from Andalusia in the south by the Sierra Morena mountains, and from the Central plateau and Castile by the Sierra de Gata range. Extremadura is sparsely populated, but has an abundance of wildlife, such as deer, otters and even lynx.

News related to this wine

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The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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