Winery ValencisoFermentado En Barrica Tempranillo Blanco
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 Fermentado En Barrica Tempranillo Blanco from the Winery Valenciso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fermentado En Barrica Tempranillo Blanco of Winery Valenciso in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fermentado En Barrica Tempranillo Blanco of Winery Valenciso in the region of Rioja often reveals types of flavors of oak.
Food and wine pairings with Fermentado En Barrica Tempranillo Blanco
Pairings that work perfectly with Fermentado En Barrica Tempranillo Blanco
Original food and wine pairings with Fermentado En Barrica Tempranillo Blanco
The Fermentado En Barrica Tempranillo Blanco of Winery Valenciso matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of valencian paella, pan con tomate or kedgeree.
Details and technical informations about Winery Valenciso's Fermentado En Barrica Tempranillo Blanco.
Discover the grape variety: Tempranillo Blanco
Last vintages of this wine
The best vintages of Fermentado En Barrica Tempranillo Blanco from Winery Valenciso are 2022, 2020, 0
Informations about the Winery Valenciso
The Winery Valenciso is one of of the world's greatest estates. It offers 10 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
