Winery Giraldez Fernandez - Ialma Treixadura

Winery Giraldez FernandezIalma Treixadura

The Ialma Treixadura of Winery Giraldez Fernandez is a wine from the region of Galice.
This wine generally goes well with
The Ialma Treixadura of the Winery Giraldez Fernandez is in the top 0 of wines of Galice.

Details and technical informations about Winery Giraldez Fernandez's Ialma Treixadura.

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

Discover the grape variety: Petit Manseng

Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).

Informations about the Winery Giraldez Fernandez

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Galice

The Winery Giraldez Fernandez is one of of the world's greatest estates. It offers 6 wines for sale in the of Galice to come and discover on site or to buy online.

Top wine Galice
In the top 55000 of of Spain wines
In the top 3000 of of Galice wines
In the top 250000 of wines
In the top 850000 wines of the world

The wine region of Galice

Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).

The word of the wine: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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