Winery SaladoAbuelo Rafael
Natural sweet wine
In the mouth this natural sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese and sweet desserts.
Taste structure of the Abuelo Rafael from the Winery Salado
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Abuelo Rafael of Winery Salado in the region of Catalogne is a powerful mainly marked by the residual sugar.
Food and wine pairings with Abuelo Rafael
Pairings that work perfectly with Abuelo Rafael
Original food and wine pairings with Abuelo Rafael
The Abuelo Rafael of Winery Salado matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of apple pie or the aveyronnaise or the auvergnate.
Details and technical informations about Winery Salado's Abuelo Rafael.
Discover the grape variety: Grecanico
Lively, aromatic dry whites with a pale golden robe, an elegant palate and a sharp preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), almond and volcanic mineral notes. Appreciated for its freshness on warm terroirs. A component of Sicilian DOC whites (Alcamo, Etna Bianco) grown in the province of Trapani. Identical to the Garganega of the Veneto, an autochthonous Sicilian variety.
Last vintages of this wine
The best vintages of Abuelo Rafael from Winery Salado are 0
Informations about the Winery Salado
The Winery Salado is one of of the world's greatest estates. It offers 15 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
