Winery ReymosSelección 100 Centenario
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Selección 100 Centenario from the Winery Reymos
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Selección 100 Centenario of Winery Reymos in the region of Valence is a with fine and regular bubbles.
Food and wine pairings with Selección 100 Centenario
Pairings that work perfectly with Selección 100 Centenario
Original food and wine pairings with Selección 100 Centenario
The Selección 100 Centenario of Winery Reymos matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of calamari with chorizo, bacon dates or sole fillets with butter.
Details and technical informations about Winery Reymos's Selección 100 Centenario.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Last vintages of this wine
The best vintages of Selección 100 Centenario from Winery Reymos are 0
Informations about the Winery Reymos
The Winery Reymos is one of of the world's great estates. It offers 25 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Dryer
Term that characterizes a hard and tannic wine.
