Winery Gonzalo GonzaloWhite Yeti
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the White Yeti from the Winery Gonzalo Gonzalo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White Yeti of Winery Gonzalo Gonzalo in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the White Yeti of Winery Gonzalo Gonzalo in the region of Rioja often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with White Yeti
Pairings that work perfectly with White Yeti
Original food and wine pairings with White Yeti
The White Yeti of Winery Gonzalo Gonzalo matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with rosemary and barbecue, boquerones anchovies in vinegar or medallions of monkfish with citrus fruits.
Details and technical informations about Winery Gonzalo Gonzalo's White Yeti.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of White Yeti from Winery Gonzalo Gonzalo are 2014, 2015, 0, 2016
Informations about the Winery Gonzalo Gonzalo
The Winery Gonzalo Gonzalo is one of of the world's greatest estates. It offers 3 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
