Winery La UniónAlgarabía 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 Algarabía Verdejo from the Winery La Unión
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Algarabía Verdejo of Winery La Unión in the region of Andalousie is a .
Food and wine pairings with Algarabía Verdejo
Pairings that work perfectly with Algarabía Verdejo
Original food and wine pairings with Algarabía Verdejo
The Algarabía Verdejo of Winery La Unión matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of coconut beans, cuttlefish a la plancha or salmon and goat cheese quiche.
Details and technical informations about Winery La Unión's Algarabía 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 Algarabía Verdejo from Winery La Unión are 0
Informations about the Winery La Unión
The Winery La Unión is one of of the world's great estates. It offers 13 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
