Winery Micro Bio (MicroBio)Fragil
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Fragil from the Winery Micro Bio (MicroBio)
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fragil of Winery Micro Bio (MicroBio) in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with Fragil
Pairings that work perfectly with Fragil
Original food and wine pairings with Fragil
The Fragil of Winery Micro Bio (MicroBio) matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of melt-in-the-mouth pork tenderloin casserole, festive sea pot or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Micro Bio (MicroBio)'s Fragil.
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 Fragil from Winery Micro Bio (MicroBio) are 2015, 2017, 0, 2018 and 2016.
Informations about the Winery Micro Bio (MicroBio)
The Winery Micro Bio (MicroBio) is one of of the world's great estates. It offers 36 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
