
Winery Rioja VegaBlanco
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco from the Winery Rioja Vega
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco of Winery Rioja Vega in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery Rioja Vega matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of carne de porco alentejana (sliced pork with vongoles) recipe..., roasted pumpkin seeds or thai fried rice.
Details and technical informations about Winery Rioja Vega's Blanco.
Discover the grape variety: Humagne rouge
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of Blanco from Winery Rioja Vega are 2018, 2019, 2017
Informations about the Winery Rioja Vega
The Winery Rioja Vega is one of of the world's greatest estates. It offers 30 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Douçâtre
Soft wine with a dominant sweetness at the expense of freshness.














