Winery Gran SelloMacabeo - Verdejo
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Wine flavors and olphactive analysis
On the nose the Macabeo - Verdejo of Winery Gran Sello in the region of Castille often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Macabeo - Verdejo
Pairings that work perfectly with Macabeo - Verdejo
Original food and wine pairings with Macabeo - Verdejo
The Macabeo - Verdejo of Winery Gran Sello matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of veal saltimbocca, creamy tomato squid or cream and tuna quiche.
Details and technical informations about Winery Gran Sello's Macabeo - Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Macabeo - Verdejo from Winery Gran Sello are 2013, 2018, 2017, 2016 and 2011.
Informations about the Winery Gran Sello
The Winery Gran Sello is one of of the world's greatest estates. It offers 17 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
