Winery Terroir Al Límit Soc. LdaHistoric Blanco
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Historic Blanco of Winery Terroir Al Límit Soc. Lda in the region of Catalogne often reveals types of flavors of citrus, melon or spices and sometimes also flavors of tree fruit, oak or vegetal.
Details and technical informations about Winery Terroir Al Límit Soc. Lda's Historic Blanco.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Historic Blanco from Winery Terroir Al Límit Soc. Lda are 2018, 2017, 2016, 2015
Informations about the Winery Terroir Al Límit Soc. Lda
The Winery Terroir Al Límit Soc. Lda is one of of the world's greatest estates. It offers 13 wines for sale in the of Priorat to come and discover on site or to buy online.
The wine region of Priorat
The wine region of Priorat is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Álvaro Palacios or the Domaine Mas Doix produce mainly wines red, white and sweet. The most planted grape varieties in the region of Priorat are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Priorat often reveals types of flavors of cherry, espresso or hay and sometimes also flavors of straw, bay leaf or chamomile.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
News related to this wine
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The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
