Winery Gomez Ibáñez - Godello Monterrei Valderello Blanco

Winery Gomez IbáñezGodello Monterrei Valderello Blanco

The Godello Monterrei Valderello Blanco of Winery Gomez Ibáñez is a wine from the region of Galice.
This wine generally goes well with
The Godello Monterrei Valderello Blanco of the Winery Gomez Ibáñez is in the top 0 of wines of Galice.

Details and technical informations about Winery Gomez Ibáñez's Godello Monterrei Valderello Blanco.

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

Discover the grape variety: Merzling

A cross between Seyval and FR 375-52 (Riesling x Pinot Gris or Rülander) obtained in Germany in 1960 by Johannes Zimmermann. It can be found in Denmark, Belgium, Switzerland, Lithuania, the Czech Republic, etc. In France, it is practically unknown.

Informations about the Winery Gomez Ibáñez

The winery offers 6 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Galice

The Winery Gomez Ibáñez is one of of the world's greatest estates. It offers 5 wines for sale in the of Galice to come and discover on site or to buy online.

Top wine Galice
In the top 60000 of of Spain wines
In the top 3500 of of Galice wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Galice

Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.

The word of the wine: Deposit

Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)

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