Winery Los BerrazalesSemi Seco
White wine
This wine generally goes well with
The Semi Seco of the Winery Los Berrazales is in the top 10 of wines of Gran Canaria.
Details and technical informations about Winery Los Berrazales's Semi Seco.
Discover the grape variety: Agiorgitiko
Supple and structured reds with a deep ruby colour, melted tannins and moderate acidity, on intense aromas of ripe red and black fruits (cherry, plum, blackberry), sweet spices, Mediterranean herbs and balsamic notes. Made as young approachable reds, fresh rosés and barrel-aged keepers. The absolute star of Nemea PDO in the Peloponnese (Greece's flagship red appellation). Native Greek variety, one of the most widely planted in the country.
Last vintages of this wine
The best vintages of Semi Seco from Winery Los Berrazales are 0, 2017
Informations about the Winery Los Berrazales
The Winery Los Berrazales is one of of the world's greatest estates. It offers 9 wines for sale in the of Gran Canaria to come and discover on site or to buy online.
The wine region of Gran Canaria
DO in the Canary Islands on Gran Canaria (~450 ha up to 850 m), volcanic soils, pre-phylloxera vineyards on ungrafted vines. Listán Negro is the flagship red ("Tinto del Monte"): light and spicy with notes of red cherry, raspberry, Mediterranean herbs, pepper and a volcanic mineral touch, fine tannins and saline freshness. Supple Negramoll as complement. Vijariego Blanco saline dominates the whites (~70%) with citrus notes and volcanic minerality.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
