Winery Pagos de NonaSantYuste La Fuentecilla
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 SantYuste La Fuentecilla from the Winery Pagos de Nona
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the SantYuste La Fuentecilla of Winery Pagos de Nona in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with SantYuste La Fuentecilla
Pairings that work perfectly with SantYuste La Fuentecilla
Original food and wine pairings with SantYuste La Fuentecilla
The SantYuste La Fuentecilla of Winery Pagos de Nona matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of pizza cone, curried mouclade à la charentaise or zucchini quiche.
Details and technical informations about Winery Pagos de Nona's SantYuste La Fuentecilla.
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 SantYuste La Fuentecilla from Winery Pagos de Nona are 0
Informations about the Winery Pagos de Nona
The Winery Pagos de Nona is one of of the world's greatest estates. It offers 19 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
