Winery SinforianoRaimun Verdejo
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Wine flavors and olphactive analysis
On the nose the Raimun Verdejo of Winery Sinforiano in the region of Castille-et-Léon often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Raimun Verdejo
Pairings that work perfectly with Raimun Verdejo
Original food and wine pairings with Raimun Verdejo
The Raimun Verdejo of Winery Sinforiano matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of leeks with ham and béchamel sauce, lamb curry indian style or summer tuna quiche.
Details and technical informations about Winery Sinforiano's Raimun 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 Raimun Verdejo from Winery Sinforiano are 2015, 2014, 0, 2018 and 2017.
Informations about the Winery Sinforiano
The Winery Sinforiano is one of of the world's greatest estates. It offers 23 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
