The Winery Iduna of Toro of Castille-et-Léon
The Winery Iduna is one of the best wineries to follow in Toro.. It offers 4 wines for sale in of Toro to come and discover on site or to buy online.
Looking for the best Winery Iduna wines in Toro among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Iduna wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Iduna wines with technical and enological descriptions.
How Winery Iduna wines pair with each other generally quite well with dishes of pork, shellfish or vegetarian such as recipes of sauerkraut of the sea in casserole, cataplana with seafood or summer tuna quiche.
On the nose the white wine of Winery Iduna. often reveals types of flavors of oak, tree fruit or citrus fruit. In the mouth the white wine of Winery Iduna. is a powerful.
The wine region of Toro is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Teso La Monja or the Domaine Teso La Monja produce mainly wines red, white and sweet. The most planted grape varieties in the region of Toro are Tempranillo, Verdejo and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Toro often reveals types of flavors of cherry, espresso or black olive and sometimes also flavors of menthol, bramble or cigar box.
In the mouth of Toro is a powerful with a lot of tannins present in the mouth. We currently count 230 estates and châteaux in the of Toro, producing 720 different wines in conventional, organic and biodynamic agriculture. The wines of Toro go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Toro? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Iduna.
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
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Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.