Winery Luis MoyaUrbanita
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Urbanita from the Winery Luis Moya
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Urbanita of Winery Luis Moya in the region of Vinos de Pago is a powerful.
Food and wine pairings with Urbanita
Pairings that work perfectly with Urbanita
Original food and wine pairings with Urbanita
The Urbanita of Winery Luis Moya matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of waterzooï of the sea, cream of asparagus soup in verrines or lamb with okra sauce.
Details and technical informations about Winery Luis Moya's Urbanita.
Discover the grape variety: Albillo mayor
Structured, fat dry whites with a pale golden robe, an ample palate and preserved acidity of refined yellow fruits (pear, peach, apricot), candied citrus, white flowers, fennel and calcareous mineral notes. Fine lees-ageing potential. Emerging star of Ribera del Duero DO whites (officially approved in 2019) on the Castilian high plateaus. Native Spanish grape of the upper Douro valley, descendant of hebén, in full qualitative revival.
Informations about the Winery Luis Moya
The Winery Luis Moya is one of of the world's greatest estates. It offers 5 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
