Winery Telmo RodriguezBranco de Santa Cruz
White wine
This wine generally goes well with
The Branco de Santa Cruz of the Winery Telmo Rodriguez is in the top 10 of wines of Valdeorras.
Wine flavors and olphactive analysis
On the nose the Branco de Santa Cruz of Winery Telmo Rodriguez in the region of Galice often reveals types of flavors of cream, oaky or citrus and sometimes also flavors of apples, peach or butter.
Details and technical informations about Winery Telmo Rodriguez's Branco de Santa Cruz.
Discover the grape variety: Cabernet-Volos
An interspecific cross between Cabernet Sauvignon and Bianca obtained in Italy in 2002 by the University of Udine and the Institute of Applied Genetics. It can be found in Germany, Slovakia, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Branco de Santa Cruz from Winery Telmo Rodriguez are 2015, 2010, 2014, 2013 and 2012.
Informations about the Winery Telmo Rodriguez
The Winery Telmo Rodriguez is one of of the world's greatest estates. It offers 61 wines for sale in the of Valdeorras to come and discover on site or to buy online.
The wine region of Valdeorras
The wine region of Valdeorras is located in the region of Galice of Spain. Wineries and vineyards like the Domaine Rafael Palacios or the Domaine Rafael Palacios produce mainly wines white, red and sweet. The most planted grape varieties in the region of Valdeorras are Mencia, Albarino and Trousseau, they are then used in wines in blends or as a single variety. On the nose of Valdeorras often reveals types of flavors of pineapple, mango or slate and sometimes also flavors of black fruit, red fruit or watermelon.
The wine region of Galice
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.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
