Winery La PerdidaA Chaira Dona Blanca
White wine
This wine generally goes well with
The A Chaira Dona Blanca of the Winery La Perdida is in the top 40 of wines of Valdeorras.
Wine flavors and olphactive analysis
On the nose the A Chaira Dona Blanca of Winery La Perdida in the region of Galice often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of spices, citrus fruit.
Details and technical informations about Winery La Perdida's A Chaira Dona Blanca.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of A Chaira Dona Blanca from Winery La Perdida are 2017, 2018, 0
Informations about the Winery La Perdida
The Winery La Perdida is one of of the world's greatest estates. It offers 12 wines for sale in the of Valdeorras to come and discover on site or to buy online.
The wine region of Valdeorras
The wine region of Valdeorras is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Rafael Palacios or the Domaine Rafael Palacios produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdeorras are Mencia, Albarino and Trousseau, they are then used in wines in blends or as a single variety. On the nose of Valdeorras often reveals types of flavors of pineapple, mango or slate and sometimes also flavors of black fruit, red fruit or watermelon.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
