Winery QuomoOrganic Verdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Organic Verdejo from the Winery Quomo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Organic Verdejo of Winery Quomo in the region of Castille is a .
Food and wine pairings with Organic Verdejo
Pairings that work perfectly with Organic Verdejo
Original food and wine pairings with Organic Verdejo
The Organic Verdejo of Winery Quomo matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of barbecued filet mignon, shrimp with garlic and orange or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Quomo's Organic Verdejo.
Discover the grape variety: Verdejo
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.
Last vintages of this wine
The best vintages of Organic Verdejo from Winery Quomo are 2019, 0
Informations about the Winery Quomo
The Winery Quomo is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille to come and discover on site or to buy online.
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
