
Winery UgaldeBianai Blanco
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 Bianai Blanco from the Winery Ugalde
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianai Blanco of Winery Ugalde in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Bianai Blanco
Pairings that work perfectly with Bianai Blanco
Original food and wine pairings with Bianai Blanco
The Bianai Blanco of Winery Ugalde matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of traditional tunisian couscous, baked tortilla or whiting fillets with pepper cream.
Details and technical informations about Winery Ugalde's Bianai Blanco.
Discover the grape variety: Bical
Lively, structured dry whites with a pale golden robe, a taut palate and a signature high acidity, with refined aromas of citrus (lemon, grapefruit), green apple, white flowers (acacia) and mineral notes. Fine ageing potential, bringing freshness and length to blends. A traditional component of the sparkling wines (espumantes) of Bairrada and dry whites of Dão DOC. Autochthonous Portuguese white variety from Bairrada and Dão.
Last vintages of this wine
The best vintages of Bianai Blanco from Winery Ugalde are 0
Informations about the Winery Ugalde
The Winery Ugalde is one of of the world's greatest estates. It offers 21 wines for sale in the of Rioja to come and discover on site or to buy online.
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: Large plant
See crazy white woman.














