Winery PerUsVeena
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Veena from the Winery PerUs
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veena of Winery PerUs in the region of California is a powerful with a nice freshness.
Food and wine pairings with Veena
Pairings that work perfectly with Veena
Original food and wine pairings with Veena
The Veena of Winery PerUs matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of seafood, chorizo and chicken paella from patou, quiche with bacon and gruyère cheese or diced chicken with honey and cucumber-apple-goat tartar.
Details and technical informations about Winery PerUs's Veena.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Veena from Winery PerUs are 0
Informations about the Winery PerUs
The Winery PerUs is one of of the world's greatest estates. It offers 9 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
The wine region of Napa Valley is located in the region of Napa County of California of United States. We currently count 2527 estates and châteaux in the of Napa Valley, producing 7716 different wines in conventional, organic and biodynamic agriculture. The wines of Napa Valley go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
