Winery Parra Dorada - Tierra Santa Blanco Semidulce

Winery Parra DoradaTierra Santa Blanco Semidulce

The Tierra Santa Blanco Semidulce of Winery Parra Dorada is a white wine from the region of Vinos de Pago.
This wine generally goes well with

Details and technical informations about Winery Parra Dorada's Tierra Santa Blanco Semidulce.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Rondo

Colourful, fruity reds with a dense purple robe, supple tannins and fresh acidity. Aromas of black cherry, blackberry, plum, blackcurrant and spicy notes. Round palate, best drunk young. A very early-ripening, cold-hardy interspecific variety (to -25 °C), it drives northern viticulture in Germany, the UK, the Netherlands, Belgium, Denmark, Sweden and Poland. German hybrid created in 1964 at Geilweilerhof (Vitis amurensis × Saint-Laurent, descended from Zarya Severa).

Informations about the Winery Parra Dorada

The winery offers 71 different wines.
Its wines get an average rating of 3.2.
This winery is part of the Bodegas Fernando Castro.
It is in the top 45 of the best estates in the region
It is located in Vinos de Pago

The Winery Parra Dorada is one of of the world's great estates. It offers 69 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.

Top wine Vinos de Pago
In the top 70000 of of Spain wines
In the top 800 of of Vinos de Pago wines
In the top 350000 of white wines
In the top 1500000 wines of the world

The wine region of Vinos de Pago

Top of the Spanish quality pyramid (above DOCa and DO), reserved for 25 exceptional estates. Estate wines, grapes and vinification exclusively on site, 10 years of track record. All styles: concentrated, barrel-aged Cabernet, Syrah and Tempranillo reds (Dominio de Valdepusa, Arínzano, Pago de Otazu), maker's blends, a few ambitious whites. Great stylistic freedom.

The word of the wine: Juice

The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.

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