Winery Gorrebusto Torre San Millán - Maceracion Carbonica

Winery Gorrebusto Torre San MillánMaceracion Carbonica

The Maceracion Carbonica of Winery Gorrebusto Torre San Millán is a wine from the region of Rioja.
This wine generally goes well with
The Maceracion Carbonica of the Winery Gorrebusto Torre San Millán is in the top 0 of wines of Rioja.

Details and technical informations about Winery Gorrebusto Torre San Millán's Maceracion Carbonica.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Arriloba

Fresh, fruity dry whites with a pale golden colour, supple palate and lively acidity, showing signature aromas of citrus (lemon), green apple, white flowers and herbaceous notes reminiscent of sauvignon. Thirst-quenching profile, best drunk young. Grown on small plots in south-west France (Béarn, Tursan), it contributes to local blends alongside gros manseng and baroque. French white variety obtained in 1956 (raffiat de Moncade × sauvignon).

Informations about the Winery Gorrebusto Torre San Millán

The winery offers 10 different wines.
Its wines get an average rating of 3.4.
It is in the top 10 of the best estates in the region
It is located in Rioja

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.

Top wine Rioja
In the top 80000 of of Spain wines
In the top 400 of of Rioja wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Rioja

Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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