Winery Lumos SelecciónNo.2 Blanco
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the No.2 Blanco of Winery Lumos Selección in the region of Castille-et-Léon often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with No.2 Blanco
Pairings that work perfectly with No.2 Blanco
Original food and wine pairings with No.2 Blanco
The No.2 Blanco of Winery Lumos Selección matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of bare-assed cockerel (ardennes), cod rougail or arroz de marisco.
Details and technical informations about Winery Lumos Selección's No.2 Blanco.
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 No.2 Blanco from Winery Lumos Selección are 2016, 2019, 2017, 2015 and 2018.
Informations about the Winery Lumos Selección
The Winery Lumos Selección is one of of the world's greatest estates. It offers 5 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
