Winery VillotaBlanco
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 Blanco from the Winery Villota
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco of Winery Villota in the region of Rioja is a powerful with a nice freshness.
Food and wine pairings with Blanco
Pairings that work perfectly with Blanco
Original food and wine pairings with Blanco
The Blanco of Winery Villota matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of sea sauerkraut with white wine, gougèress or kedgeree.
Details and technical informations about Winery Villota's Blanco.
Discover the grape variety: Tinta Francisca
Supple, fruity reds with a clear ruby colour, silky tannins and charming palate, showing simple aromas of red fruits (cherry, raspberry), plum, gentle spices and floral notes. Airy, confidential profile. A very minor component of traditional Port blends, it represents part of the ampelographic heritage of the Douro. Native Portuguese black variety of the Douro, grown in confidential quantities among the ancient studied cultivars.
Last vintages of this wine
The best vintages of Blanco from Winery Villota are 0
Informations about the Winery Villota
The Winery Villota is one of of the world's greatest estates. It offers 12 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: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
