Winery JameoBlanco Semi Seco
White wine
This wine generally goes well with
Details and technical informations about Winery Jameo's Blanco Semi Seco.
Discover the grape variety: Zibibbo
Intensely perfumed, raisined aromatic whites with an amber-golden robe, a luscious to liqueur palate, showing powerful signature aromas of muscat, dried fruits (fig, dried apricot, raisin), flowers (orange blossom), honey and spices. The undisputed star of Moscato di Pantelleria DOC as passito, the typical expression of heroic island viticulture. The Italian synonym for Muscat d'Alexandrie grown in Sicily, particularly on the island of Pantelleria.
Last vintages of this wine
The best vintages of Blanco Semi Seco from Winery Jameo are 0, 2018
Informations about the Winery Jameo
The Winery Jameo is one of of the world's greatest estates. It offers 5 wines for sale in the of Lanzarote to come and discover on site or to buy online.
The wine region of Lanzarote
DO unique in the world on the volcanic island of Lanzarote (Canaries), vines planted in craters (arenados) dug into the black ash (picón) from the 1730-1736 eruptions. Signature endemic Malvasía Volcánica as white king: aromatic and mineral with citrus, tropical fruit, green apple, white flowers, fennel and unique iodine-saline volcanic touch. Listán Negro as firm red (blackberry, black cherry, spice, smoke). Astonishing wines, UNESCO landscape La Geria.
The wine region of Iles Canaries
Spanish vineyard archipelago spared by phylloxera, ~50 grape varieties of which 20 unique worldwide. Black volcanic soils and sub-tropical oceanic climate. Listán Negro in light, spicy red with signature notes of red cherry, wild strawberry, smoke, pepper and a volcanic mineral touch, fine tannins — an atypical style. Supple Negramoll, fresh Listán Blanco (citrus, flowers), aromatic Malvasía (candied orange, honey) historically famous.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
