Winery Luna RossaPrimo Dulce
Sweet wine
This wine generally goes well with
Details and technical informations about Winery Luna Rossa's Primo Dulce.
Discover the grape variety: Serna
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value; belongs to the old varieties whose commercial diffusion has almost disappeared and which are studied for their genetic and historical interest. Rare, poorly documented white variety cultivated in negligible quantities.
Last vintages of this wine
The best vintages of Primo Dulce from Winery Luna Rossa are 0
Informations about the Winery Luna Rossa
The Winery Luna Rossa is one of of the world's greatest estates. It offers 25 wines for sale in the of Mimbres Valley to come and discover on site or to buy online.
The wine region of Mimbres Valley
Largest AVA in New Mexico (1985), southwest of the state, vineyards between 1,200 and 2,000 m, desert climate with extremes close to Mendoza. Cabernet Sauvignon and Syrah are signature bold reds with intense blackcurrant, blackberry, plum and peppery-spiced notes, firm tannins and brilliant fruit. Tempranillo, Sangiovese, Dolcetto and Zinfandel complement Mediterranean style. Opulent Chardonnay in white.
The wine region of New Mexico
Wine state of the American Southwest, the oldest in the USA (vines from 1629). World specialty: signature traditional-method sparklings (pioneer house Gruet) with signature notes of green apple, brioche, citrus, white flowers and a hazelnut touch, fine taut bubbles. Also sun-drenched high-altitude reds: dense Cabernet Sauvignon (cassis, cedar), jammy Zinfandel, spicy peppery Syrah. High-altitude desert vineyards with strong diurnal swings.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
