Winery Pago de Los CapellanesO Luar do Sil Godello Fermentado en Barrica
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the O Luar do Sil Godello Fermentado en Barrica of Winery Pago de Los Capellanes in the region of Galice often reveals types of flavors of earth, tree fruit or tropical fruit.
Details and technical informations about Winery Pago de Los Capellanes's O Luar do Sil Godello Fermentado en Barrica.
Discover the grape variety: Muska noir
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.
Last vintages of this wine
The best vintages of O Luar do Sil Godello Fermentado en Barrica from Winery Pago de Los Capellanes are 2016, 2014, 0, 2015
Informations about the Winery Pago de Los Capellanes
The Winery Pago de Los Capellanes is one of of the world's greatest estates. It offers 9 wines for sale in the of Valdeorras to come and discover on site or to buy online.
The wine region of Valdeorras
The wine region of Valdeorras is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Rafael Palacios or the Domaine Rafael Palacios produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdeorras are Mencia, Albarino and Trousseau, they are then used in wines in blends or as a single variety. On the nose of Valdeorras often reveals types of flavors of pineapple, mango or slate and sometimes also flavors of black fruit, red fruit or watermelon.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
