Winery Palacio de BeltusBlanco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco from the Winery Palacio de Beltus
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco of Winery Palacio de Beltus in the region of Rioja is a powerful.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery Palacio de Beltus matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of tagliatelle with scallops, baked chestnuts or fish and shrimp curry.
Details and technical informations about Winery Palacio de Beltus's Blanco.
Discover the grape variety: Durif
Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Blanco from Winery Palacio de Beltus are 0
Informations about the Winery Palacio de Beltus
The Winery Palacio de Beltus is one of of the world's greatest estates. It offers 3 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
