Winery Lar de Ricobao - Selección Do Val 10 Lunas

Winery Lar de RicobaoSelección Do Val 10 Lunas

4.2
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Selección Do Val 10 Lunas of Winery Lar de Ricobao is a red wine from the region of Ribeira Sacra of Galice.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Selección Do Val 10 Lunas of the Winery Lar de Ricobao is in the top 80 of wines of Ribeira Sacra.

Taste structure of the Selección Do Val 10 Lunas from the Winery Lar de Ricobao

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Selección Do Val 10 Lunas of Winery Lar de Ricobao in the region of Galice is a powerful.

Details and technical informations about Winery Lar de Ricobao's Selección Do Val 10 Lunas.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Savagnin

Savagnin is a white grape variety originating from the Austrian Tyrol. It arrived in Franche Comté and quickly became the flagship variety of the Jura. Cousin of the gewurztraminer, it gives small white bunches. Its berries have a thick skin which resists well to grey rot and to diseases in general. Savagnin thrives on marl soils and is a very aromatic grape variety. It is used in the elaboration of yellow wine, the AOC Château-Châlon is the most representative. This grape variety also produces vin de paille which is a sweet wine for which the ripe grapes are dried on a bed of straw for at least 6 weeks before being pressed. The best known AOC straw wines are: Arbois, Côtes-du-Jura and Etoile. Savagnin is also used to make Macvin du Jura, a liqueur wine, and to make Crémants du Jura.White wines made from Savagnin have great aging potential. They have a powerful and complex aroma with notes of walnut, almonds, hazelnuts, flowers, honey and green apple.

Last vintages of this wine

Selección Do Val 10 Lunas - 0
In the top 80 of of Ribeira Sacra wines
Average rating: 4.211110

The best vintages of Selección Do Val 10 Lunas from Winery Lar de Ricobao are 0

Informations about the Winery Lar de Ricobao

The winery offers 8 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Ribeira Sacra in the region of Galice

The Winery Lar de Ricobao is one of of the world's greatest estates. It offers 7 wines for sale in the of Ribeira Sacra to come and discover on site or to buy online.

Top wine Galice
In the top 20000 of of Spain wines
In the top 90 of of Ribeira Sacra wines
In the top 150000 of red wines
In the top 250000 wines of the world

The wine region of Ribeira Sacra

The wine region of Ribeira Sacra is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Raúl Pérez or the Domaine Daterra Viticultores produce mainly wines red, white and pink. The most planted grape varieties in the region of Ribeira Sacra are Mencia, Albarino and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Ribeira Sacra often reveals types of flavors of cream, balsamic or pineapple and sometimes also flavors of dried fruit, floral or mulberry.


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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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