Winery Gran ComensalWinemaker's Selection Viura - Verdejo
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Winemaker's Selection Viura - Verdejo
Pairings that work perfectly with Winemaker's Selection Viura - Verdejo
Original food and wine pairings with Winemaker's Selection Viura - Verdejo
The Winemaker's Selection Viura - Verdejo of Winery Gran Comensal matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of andouillette and baked potato gratin, pasta with mussels or spinach and goat cheese quiche.
Details and technical informations about Winery Gran Comensal's Winemaker's Selection Viura - Verdejo.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Winemaker's Selection Viura - Verdejo from Winery Gran Comensal are 2018, 0, 2019, 2017
Informations about the Winery Gran Comensal
The Winery Gran Comensal is one of of the world's greatest estates. It offers 4 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
