Winery TerraVinisActium Verdejo
White wine
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 salty crumble with courgettes, goat cheese and bacon, thai shrimp sauce or summer tuna quiche.
Details and technical informations about Winery TerraVinis's Actium 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 Actium Verdejo from Winery TerraVinis are 0
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
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
