The Winery Silice is one of the best wineries to follow in Galice.. It offers 5 wines for sale in of Galice to come and discover on site or to buy online.
Looking for the best Winery Silice wines in Galice among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Silice wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Silice wines with technical and enological descriptions.
How Winery Silice wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of thai beef skewers, shrimp marinade or calf sweetbread with mushrooms.
On the nose the red wine of Winery Silice. often reveals types of flavors of cherry, black currant or black fruit and sometimes also flavors of red fruit, citrus fruit or spices. In the mouth the red wine of Winery Silice. is a powerful with a nice freshness.
Galicia is one of the 17 first-level administrative regions (called comunidades autónomas) of Spain. It occupies the northwestern corner of the Iberian Peninsula, and is exposed on two sides to the Atlantic Ocean. To the South is Portugal, to the east Castilla y Leon. Viticulture has a Long tradition in Galicia, introduced to the region by the ancient Romans and continued by monks throughout the Middle Ages.
Today, Galicia is best known for its Rias Baixas wines - crisp, Aromatic whites made mainly from Albarino. Galician wines bear striking similarities to those of Minho (notably Vinho Verde), just across the border in Portugal. Shaped by the waves and winds of the Atlantic, the Galician coastline is spectacular; steep cliffs alternate with coastal coves called rías. The interior of the region is characterized by Green hills that rise gently eastward toward the Cantabrian Mountains, reaching heights of 2,000 metres (6,600 feet).
How Winery Silice wines pair with each other generally quite well with dishes such as recipes .
On the nose the white wine of Winery Silice. often reveals types of flavors of citrus, earth or tree fruit and sometimes also flavors of citrus fruit.
Planning a wine route in the of Galice? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Silice.
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Morey-Saint-Denis, typical of the côte de Nuits region. Situated at the center of this region, the vineyard neighbours the appellation Gevrey-Chambertin to the north and Chambolle-Musigny to the south. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
