Winery TerraVinisActium Verdejo
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Actium Verdejo from the Winery TerraVinis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Actium Verdejo of Winery TerraVinis in the region of Castille is a .
Food and wine pairings with Actium Verdejo
Pairings that work perfectly with Actium Verdejo
Original food and wine pairings with Actium Verdejo
The Actium Verdejo of Winery TerraVinis matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of veal cutlets with savoy tomme, cuttlefish armorican style (morgate) or cream and tuna quiche.
Details and technical informations about Winery TerraVinis's Actium Verdejo.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Informations about the Winery TerraVinis
The Winery TerraVinis is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
News related to this wine
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.