Winery Vidal SoblecheroAmarre Viejas
White wine
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Amarre Viejas
Pairings that work perfectly with Amarre Viejas
Original food and wine pairings with Amarre Viejas
The Amarre Viejas of Winery Vidal Soblechero matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of pan-fried black pudding with apples, soy and shrimp noodles or zucchini and goat cheese quiche.
Details and technical informations about Winery Vidal Soblechero's Amarre Viejas.
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 Amarre Viejas from Winery Vidal Soblechero are 2018, 2014, 2013, 0 and 2015.
Informations about the Winery Vidal Soblechero
The Winery Vidal Soblechero is one of of the world's greatest estates. It offers 10 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Retrieved from
Wine that has lost its aromatic potential after prolonged aeration.
