Winery Terra SaraVerdejo
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 Verdejo from the Winery Terra Sara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Winery Terra Sara in the region of Rioja is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Verdejo of Winery Terra Sara in the region of Rioja often reveals types of flavors of tree fruit.
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Winery Terra Sara matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of rabbit stew the old fashioned way, seafood lasagna or quiche lorraine.
Details and technical informations about Winery Terra Sara's 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 Verdejo from Winery Terra Sara are 2018, 0, 2019
Informations about the Winery Terra Sara
The Winery Terra Sara is one of of the world's greatest estates. It offers 7 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
