Winery Nuestra Señora del SocorroEl Gamo Blanco Seco
White wine
This wine generally goes well with
Details and technical informations about Winery Nuestra Señora del Socorro's El Gamo Blanco Seco.
Discover the grape variety: Mauzac
Lively and distinctive whites with firm acidity and a lean palate, on typical aromas of green apple, pear, quince, honey, white flowers and waxy notes. Made as dry whites (Gaillac AOC), sweet passito-style wines and especially iconic sparkling wines: Blanquette de Limoux AOC and Blanquette méthode ancestrale AOC (the oldest documented sparkling method, 1531 at Saint-Hilaire). Also in Crémant de Limoux AOC. Native South-West French variety.
Last vintages of this wine
The best vintages of El Gamo Blanco Seco from Winery Nuestra Señora del Socorro are 0, 2018
Informations about the Winery Nuestra Señora del Socorro
The Winery Nuestra Señora del Socorro is one of of the world's greatest estates. It offers 6 wines for sale in the of Condado de Huelva to come and discover on site or to buy online.
The wine region of Condado de Huelva
Andalusian DO on the Atlantic coast near Portugal (~5,500 ha), sandy soils, warm dry Atlantic-Mediterranean climate. Zalema signature white (86% of vineyard, indigenous): lively and floral with notes of citrus, green apple, white flowers, herbs and an Atlantic saline touch, thirst-quenching and low alcohol. Palomino Fino, Listan de Huelva, Garrido Fino complement. Vinos generosos oloroso style (nuts, caramel) and celebrated bitter-orange Vino Naranja.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
