Winery Viñas AltasSanlúcar de Barrameda
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Sanlúcar de Barrameda from the Winery Viñas Altas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sanlúcar de Barrameda of Winery Viñas Altas in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Sanlúcar de Barrameda
Pairings that work perfectly with Sanlúcar de Barrameda
Original food and wine pairings with Sanlúcar de Barrameda
The Sanlúcar de Barrameda of Winery Viñas Altas matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of brownies with nuts, cantalian patranque ! or codfish accras.
Details and technical informations about Winery Viñas Altas's Sanlúcar de Barrameda.
Discover the grape variety: Albarino
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of citrus, white peach, apricot, white flowers, passion fruit and characteristic Atlantic saline-iodine notes. Tonic and long finish. Absolute star of Rías Baixas DO in Galicia (Spain) and signature of Portuguese Vinho Verde as Alvarinho (Monção e Melgaço). Native Iberian variety, exported to Uruguay, California and New Zealand.
Last vintages of this wine
The best vintages of Sanlúcar de Barrameda from Winery Viñas Altas are 0
Informations about the Winery Viñas Altas
The Winery Viñas Altas is one of of the world's great estates. It offers 31 wines for sale in the of Manzanilla to come and discover on site or to buy online.
The wine region of Manzanilla
Unique DO of Sanlucar de Barrameda at the mouth of the Guadalquivir (Cadiz, Andalusia): signature Palomino Fino as fortified white king under maritime flor veil — distinctly light and delicate signature profile with suggestive saline notes and subtle bitterness, yeasts, breadcrumb, lemon, almond, Mediterranean herbs, chalk and sea spray. Mild humid Atlantic climate developing a thicker flor veil than in Jerez, the most pronounced flor expression among Sherries.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
