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Year
2022
Appellation of origin
'D.O. Ribera del Duero'
Maturation
'8 meses'
Country
España
Format
'Botella 75cl'
Alcoholic grade
13.5
Sight: 'Color amarillo pálido con reflejos verdosos'
Mouth: 'En boca es seco y sabroso, con una acidez equilibrada y un final persistente y aromático.'
Nose: 'En nariz destaca por sus aromas a frutas blancas y cítricos, con notas florales y herbáceas.'
The White Wine Cillar de Silos is one of the wine jewels of the D.O. Ribera del Duero in Spain. Made by the family winery Cillar de Silos, founded in 2003 by siblings Roberto, Óscar and Amelia Aragón, this wine is the result of the perfect combination of winemaking tradition and the most innovative techniques.
The Cillar de Silos is a young white wine, made exclusively from grapes of the albillo real variety. This grape, native to the area, is characterized by its thick skin and juicy pulp, which makes it a very versatile variety for the production of white wines.
The Winery Cillar de Silos is located in the town of Quintana del Pidio, in the province of Burgos. The area has a continental climate, with cold winters and hot summers, which allows the grapes to reach optimum ripeness. The winery has 22 hectares of its own vineyards, located mostly on south-facing slopes, which favors sun exposure and the ripening of the grapes.
The production of the Cillar de Silos white wine is carried out following a careful selection of the grapes in the vineyard, which are harvested by hand at the optimum moment of ripeness. After the harvest, the grapes are destemmed and gently pressed to obtain the must. The must undergoes controlled fermentation in stainless steel tanks at a temperature of between 16 and 18 degrees Celsius for a period of 20 days. After fermentation, the wine is kept on its fine lees for a minimum of three months, which gives it greater complexity and unctuousness.
The White Wine Cillar de Silos is ideal for pairing with fish dishes, seafood, rice dishes and salads. It is recommended to serve it at a temperature of between 8 and 10 degrees Celsius, to enjoy all its organoleptic qualities.
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