Winery IgarmiDejada Verdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Dejada Verdejo from the Winery Igarmi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dejada Verdejo of Winery Igarmi in the region of Castille-et-Léon is a .
Food and wine pairings with Dejada Verdejo
Pairings that work perfectly with Dejada Verdejo
Original food and wine pairings with Dejada Verdejo
The Dejada Verdejo of Winery Igarmi matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of reblochon tartiflette, fish shells or vegan leek and tofu quiche.
Details and technical informations about Winery Igarmi's Dejada 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.
Informations about the Winery Igarmi
The Winery Igarmi is one of of the world's great estates. It offers 7 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
