Winery Primera Luna - Viura - Sauvignon Blanc

Winery Primera LunaViura - Sauvignon Blanc

The Viura - Sauvignon Blanc of Winery Primera Luna is a white wine from the region of Castille.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Primera Luna's Viura - Sauvignon Blanc.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Tinta Madeira

Light, fruity reds with a clear ruby robe, silky tannins and an airy palate, with signature aromas of red fruits (cherry, raspberry), soft spices and Atlantic island notes. A rare, airy profile. Preserved for its heritage value, it is part of Madeira's native grapes studied for their genetic interest and contributes to confidential artisanal island cuvées. Native Portuguese black grape from Madeira, identical to Tinta da Madeira, very rare.

Informations about the Winery Primera Luna

The winery offers 10 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Castille

The Winery Primera Luna is one of of the world's greatest estates. It offers 8 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 75000 of of Spain wines
In the top 8500 of of Castille wines
In the top 400000 of white wines
In the top 1500000 wines of the world

The wine region of Castille

Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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