Winery Viña TridadoVilamar Airen - Verdejo
White wine
This wine is a blend of 2 varietals which are the Airen and the Verdejo.
This wine generally goes well with pork, vegetarian or shellfish.
Food and wine pairings with Vilamar Airen - Verdejo
Pairings that work perfectly with Vilamar Airen - Verdejo
Original food and wine pairings with Vilamar Airen - Verdejo
The Vilamar Airen - Verdejo of Winery Viña Tridado matches generally quite well with dishes of pork, shellfish or vegetarian such as recipes of traditional flemish carbonades, garlic shrimp or ham and comté quiche.
Details and technical informations about Winery Viña Tridado's Vilamar Airen - Verdejo.
Discover the grape variety: Airen
Simple, refreshing whites with a pale robe and a tender mouth, featuring discreet aromas of apple, citrus, fresh herbs and neutral notes. Moderate acidity, best drunk young. Very productive and drought-resistant, it produces easy-drinking whites in La Mancha DO and Valdepeñas DO on the Castilian plateau, and has historically supplied the base for Brandy de Jerez distillation. Native Spanish grape, long the world's most planted by surface area.
Last vintages of this wine
The best vintages of Vilamar Airen - Verdejo from Winery Viña Tridado are 0
Informations about the Winery Viña Tridado
The Winery Viña Tridado is one of of the world's great estates. It offers 45 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
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
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.
