Winery Gorrebusto Torre San MillánBlanco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco from the Winery Gorrebusto Torre San Millán
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco of Winery Gorrebusto Torre San Millán in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery Gorrebusto Torre San Millán matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with saffron, beetroot and cream cheese verrines or fillets of saint-pierre with cream.
Details and technical informations about Winery Gorrebusto Torre San Millán's Blanco.
Discover the grape variety: Aidani
This grape variety has been cultivated in Greece for a very long time - most often at high altitudes - more specifically in the Cyclades islands, the island of Rhodes, Crete, etc. and is practically unknown in other wine-producing countries, including France. We can meet the black aidani or mavro, very rare, it has however no link with the white or aspro.
Last vintages of this wine
The best vintages of Blanco from Winery Gorrebusto Torre San Millán are 0
Informations about the Winery Gorrebusto Torre San Millán
The Winery Gorrebusto Torre San Millán is one of of the world's greatest estates. It offers 8 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
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.
