Bodegas MileniumAloumiño
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Aloumiño from the Bodegas Milenium
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aloumiño of Bodegas Milenium in the region of Galice is a powerful.
Food and wine pairings with Aloumiño
Pairings that work perfectly with Aloumiño
Original food and wine pairings with Aloumiño
The Aloumiño of Bodegas Milenium matches generally quite well with dishes of beef, pasta or veal such as recipes of meat and goat pie, pasta with scamorza and pancetta cheese or sliced endives with ham.
Details and technical informations about Bodegas Milenium's Aloumiño.
Discover the grape variety: Vidal blanc
Aromatic, structured whites with firm acidity preserved at full ripeness, featuring aromas of citrus, pineapple, mango, apricot, honey and muscat notes. Absolute star of Canadian Icewines (Ontario, Quebec, Nova Scotia) where thick-skinned berries survive on the vine through frost, yielding rich liquoreux with exotic fruit and honey aromas. Also made as dry and semi-sweet whites in the northeastern United States. French hybrid created in 1930 by Jean-Louis Vidal (Ugni Blanc × Rayon d'Or).
Last vintages of this wine
The best vintages of Aloumiño from Bodegas Milenium are 0
Informations about the Bodegas Milenium
The Bodegas Milenium is one of of the world's great estates. It offers 103 wines for sale in the of Galice to come and discover on site or to buy online.
The wine region of Galice
Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).
The word of the wine: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
