Winery TerramollLliri Blanc Vino Dulce
wine
This wine generally goes well with
The Lliri Blanc Vino Dulce of the Winery Terramoll is in the top 0 of wines of Formentera.
Details and technical informations about Winery Terramoll's Lliri Blanc Vino Dulce.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Informations about the Winery Terramoll
The Winery Terramoll is one of of the world's greatest estates. It offers 13 wines for sale in the of Formentera to come and discover on site or to buy online.
The wine region of Formentera
The wine region of Formentera is located in the region of Iles Baléares of Spain. Wineries and vineyards like the Domaine Cap de Barbaria or the Domaine Cap de Barbaria produce mainly wines red, white and pink. The most planted grape varieties in the region of Formentera are Cabernet-Sauvignon, Merlot and Viognier, they are then used in wines in blends or as a single variety. On the nose of Formentera often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
The wine region of Iles Baléares
The Balearic Islands (Las Islas Baleares) collectively form one of Spain's 17 official administrative regions. This idyllic archipelago Lies about 95 km east of the Iberian Peninsula in the western Mediterranean. The islands' closest neighbours are the provinces of Valencia and Murcia to the west, and Catalonia to the North. The four largest islands (Mallorca, Menorca, Ibiza and Formentera) are known as the archetypal Mediterranean holiday destinations.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
