Winery Giraldez FernandezRibeiro Alecrin Treixadura Albarino
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Ribeiro Alecrin Treixadura Albarino from the Winery Giraldez Fernandez
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ribeiro Alecrin Treixadura Albarino of Winery Giraldez Fernandez in the region of Galice is a with a nice freshness.
Food and wine pairings with Ribeiro Alecrin Treixadura Albarino
Pairings that work perfectly with Ribeiro Alecrin Treixadura Albarino
Original food and wine pairings with Ribeiro Alecrin Treixadura Albarino
The Ribeiro Alecrin Treixadura Albarino of Winery Giraldez Fernandez matches generally quite well with dishes of pasta, shellfish or vegetarian such as recipes of pasta with tuna, quick paella or quiche lorraine.
Details and technical informations about Winery Giraldez Fernandez's Ribeiro Alecrin Treixadura Albarino.
Discover the grape variety: Albarino
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of citrus, white peach, apricot, white flowers, passion fruit and characteristic Atlantic saline-iodine notes. Tonic and long finish. Absolute star of Rías Baixas DO in Galicia (Spain) and signature of Portuguese Vinho Verde as Alvarinho (Monção e Melgaço). Native Iberian variety, exported to Uruguay, California and New Zealand.
Last vintages of this wine
The best vintages of Ribeiro Alecrin Treixadura Albarino from Winery Giraldez Fernandez are 2015, 0
Informations about the Winery Giraldez Fernandez
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.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
