Winery Viña LoberaVerdejo
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Verdejo from the Winery Viña Lobera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Verdejo of Winery Viña Lobera in the region of Rioja is a .
Food and wine pairings with Verdejo
Pairings that work perfectly with Verdejo
Original food and wine pairings with Verdejo
The Verdejo of Winery Viña Lobera matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of zucchini lasagna, clams in white wine or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Viña Lobera's 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 Verdejo from Winery Viña Lobera are 2017
Informations about the Winery Viña Lobera
The Winery Viña Lobera is one of of the world's greatest estates. It offers 6 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.
News related to this wine
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The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.