Winery Si EspanolSauvignon - Verdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Sauvignon - Verdejo from the Winery Si Espanol
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon - Verdejo of Winery Si Espanol in the region of Castille is a with a nice freshness.
Food and wine pairings with Sauvignon - Verdejo
Pairings that work perfectly with Sauvignon - Verdejo
Original food and wine pairings with Sauvignon - Verdejo
The Sauvignon - Verdejo of Winery Si Espanol matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of reblochon tartiflette, brochette of scallops and prawns or cream and tuna quiche.
Details and technical informations about Winery Si Espanol's Sauvignon - 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 Sauvignon - Verdejo from Winery Si Espanol are 2015, 0
Informations about the Winery Si Espanol
The Winery Si Espanol is one of of the world's greatest estates. It offers 2 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
