Viña Mayor Fermentado en barrica 2013

Viña Mayor Fermentado en barrica 2013

Viña Mayor Fermentado en barrica 2013

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Rating: 4.2
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10.00 €
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5,90 €
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Alérgenos y características

Year

2013

Appellation of origin

Rueda

Grape type

verdejo

Country

España

Format

75.00

Alcoholic grade

13.5

Store

Bodegas y Viñedos Viña Mayor

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Year

2013

Appellation of origin

Rueda

Grape type

verdejo

Country

España

Format

75.00

Alcoholic grade

13.5

Store

Bodegas y Viñedos Viña Mayor

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Viña mayor fermented in cask is a white wine of the D. O Rueda made by bodegas and vineyards Viña mayor.

Selection of grapes

Viña mayor fermented in cask is a white wine of the D. O Rueda made by bodegas and vineyards Viña mayor.

Selection of ripe grapes with an adequate balance between sugar and acidity. The must is extracted by means of soft pressing, and a cold debourbage is carried out which helps to stabilize and clean the must before carrying out the alcoholic fermentation in cask, where it remains in contact with its Lees for 6 months, favouring its contact by Battônage Fortnightly.

Tasting note of vineyard fermented in cask 2013

Vineyard fermented in oak is pale yellow with golden reflections.

In the nasal way it is a powerful, complex wine with notes of exotic fruit like pineapple, which are mixed with smoked fines and a light mineral background.

In the mouth it is oily, unctuous, leaving citrus sensations such as grapefruit and lemon yogurt. It's a long, persistent wine.

Translated automatically

More information

Viña mayor fermented in cask is a white wine of the D. O Rueda made by bodegas and vineyards Viña mayor.

Selection of grapes

Viña mayor fermented in cask is a white wine of the D. O Rueda made by bodegas and vineyards Viña mayor.

Selection of ripe grapes with an adequate balance between sugar and acidity. The must is extracted by means of soft pressing, and a cold debourbage is carried out which helps to stabilize and clean the must before carrying out the alcoholic fermentation in cask, where it remains in contact with its Lees for 6 months, favouring its contact by Battônage Fortnightly.

Tasting note of vineyard fermented in cask 2013

Vineyard fermented in oak is pale yellow with golden reflections.

In the nasal way it is a powerful, complex wine with notes of exotic fruit like pineapple, which are mixed with smoked fines and a light mineral background.

In the mouth it is oily, unctuous, leaving citrus sensations such as grapefruit and lemon yogurt. It's a long, persistent wine.

Translated automatically

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