Winery ViñátigoEnsamblaje Blanco
White wine
This wine generally goes well with
The Ensamblaje Blanco of the Winery Viñátigo is in the top 20 of wines of Iles Canaries.
Wine flavors and olphactive analysis
On the nose the Ensamblaje Blanco of Winery Viñátigo in the region of Iles Canaries often reveals types of flavors of earth, microbio or spices and sometimes also flavors of citrus fruit, floral or tropical fruit.
Details and technical informations about Winery Viñátigo's Ensamblaje Blanco.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Ensamblaje Blanco from Winery Viñátigo are 2017, 2019, 2014, 2016 and 0.
Informations about the Winery Viñátigo
The Winery Viñátigo is one of of the world's greatest estates. It offers 29 wines for sale in the of Iles Canaries to come and discover on site or to buy online.
The wine region of Iles Canaries
The archipelago of the Canary Islands (or Las Canarias) is an autonomous community of Spain located in the North Atlantic Ocean, 110 km from the west coast of Morocco. The wine trade there is far from famous - few local wines come out of the Canary Islands - but there is a Long and unique wine tradition in the region. The spectacularly high Canary Islands are located at a latitude of about 28°N, making it the most tropical wine region in Europe. It was thanks to this position, once traversed by naval trade routes, that the local wine industry flourished, shortly after the islands came under Spanish control in the early 15th century.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
