Winery Quinta do BubleFinca O Roncal Godello
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Finca O Roncal Godello of Winery Quinta do Buble in the region of Galice often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Details and technical informations about Winery Quinta do Buble's Finca O Roncal Godello.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Last vintages of this wine
The best vintages of Finca O Roncal Godello from Winery Quinta do Buble are 2016, 2013, 2018, 0 and 2017.
Informations about the Winery Quinta do Buble
The Winery Quinta do Buble is one of of the world's greatest estates. It offers 6 wines for sale in the of Monterrei to come and discover on site or to buy online.
The wine region of Monterrei
The wine region of Monterrei is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Crego e Monaguillo or the Domaine Ladairo produce mainly wines white, red and pink. The most planted grape varieties in the region of Monterrei are Mencia, Tempranillo and Albarino, they are then used in wines in blends or as a single variety. On the nose of Monterrei often reveals types of flavors of tropical, orange or oak and sometimes also flavors of pineapple, cream or grapefruit.
The wine region of Galice
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
