Winery RaicesVerdejo
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo from the Winery Raices
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Winery Raices in the region of Castille-et-Léon is a .
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Winery Raices matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of pork stew with bacon and cream, armorican-style squid or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Raices's 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 Verdejo from Winery Raices are 0
Informations about the Winery Raices
The Winery Raices is one of of the world's great estates. It offers 39 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
