Winery Viña NoraMonte do Ceo Blanco
wine
This wine generally goes well with
The Monte do Ceo Blanco of the Winery Viña Nora is in the top 0 of wines of Rías Baixas.
Details and technical informations about Winery Viña Nora's Monte do Ceo Blanco.
Discover the grape variety: Prosecco
Lively, fruity sparkling wines with fine, persistent bubbles, a pale golden robe, a light palate with preserved acidity, and signature aromas of green apple, pear, white acacia flowers and light brioche notes. Also available as Brut, Extra Dry and Dry. Global star of Italian sparkling wines (Prosecco DOC, Conegliano Valdobbiadene Prosecco Superiore DOCG). Former name of Glera, Italian autochthonous white variety from Veneto and Friuli.
Last vintages of this wine
The best vintages of Monte do Ceo Blanco from Winery Viña Nora are 0
Informations about the Winery Viña Nora
The Winery Viña Nora is one of of the world's greatest estates. It offers 7 wines for sale in the of Rías Baixas to come and discover on site or to buy online.
The wine region of Rías Baixas
World benchmark for Albariño (~96% of the vineyard), Atlantic Galicia. Lively, saline dry whites with signature notes of grapefruit, white peach, exotic fruit, white flowers and a characteristic iodine touch, a mineral palate kept taut by Atlantic humidity — the perfect match for seafood, polbo á feira and shellfish. Vines sometimes on pergolas (parras). Also Treixadura and Loureira.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
