Winery VegamarHuella de Verdejo
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Huella de Verdejo from the Winery Vegamar
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Huella de Verdejo of Winery Vegamar in the region of Valence is a with a nice freshness.
Food and wine pairings with Huella de Verdejo
Pairings that work perfectly with Huella de Verdejo
Original food and wine pairings with Huella de Verdejo
The Huella de Verdejo of Winery Vegamar matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of grandma's chicken casserole, fish fondue or nanie's diced ham quiche.
Details and technical informations about Winery Vegamar's Huella de Verdejo.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Huella de Verdejo from Winery Vegamar are 2018, 2019, 0
Informations about the Winery Vegamar
The Winery Vegamar is one of of the world's great estates. It offers 47 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
