White Wine Blanco Nieva Pie Franco Verdejo 2019
Availability: In stock
Regular Price: €11.10
Special Price €9.90
Born in the northern Spanish province of Segovia, belonging to DO Rueda, this Spanish red wine is made from ungrafted (Pie Franco) grapevines 80 to 100 years of age, planted an altitude of 850 metres above sea level. The plants grow in extremely poor soils under a harsh Continental climate.
Production of those venerable vines is ridiculously low. Only 2 o 3 bunches per plant.
Harvested by hand, this white wine from Rueda was fermented in stainless steel tanks.
After that, Blanco Nieva Pie Franco Verdejo 2019 was aged for 3 months on its lees.
26,568 bottles produced.
The white wine Blanco Nieva Pie Franco has a straw yellow colour with some waxy tinges.
Pure and well-defined, this Verdejo from Rueda suggests some fresh notes of white fruit, tropical fruit and withered flowers alongside aromas of fennel and hay over a mineral background.
Fresh and savoury, this whit wine by Viñedos de Nieva presents some well-balanced notions of fruit, aromatic herbs and some hints of mineral and flowers. This old-vines Verdejo has an excellent acidity and a long, slightly bitter finish, typical of the variety.
|Our personal opinion||
Smooth and complex, Blanco Nieva Pie Franco Verdejo 2019 pairs excellently with fish dishes and Asian cuisine.
Blanco Nieva Pie Franco Verdejo 2018:
Enterwine 93. Peñín 92. Baco de Oro in Bacchus Awards.
Blanco Nieva Pie Franco Verdejo 2016:
Enterwine 94. Peñín 92.
Blanco Nieva Pie Franco Verdejo 2015:
|Bottle size||75 cl|
|Type of ageing||Months mixing in stainless steel|
|Number of months aged in Barrels||3|
|Pairings||Baked whitefish, Curred fish, Grilled fish, Grilled whitefish, Oriental cuisine, Roasted fish, Roasted white meats, Soup and rice|
|Taste||Complex and Elegant, Dry and aromatic, Silky and intense|
|Occasion||Because you can, Business dinner, Dinner with friends, Family reunion, Romantic Dinner|
- excellent verdejo
- crisp verdejo
- Sense títol
(Posted on 26/05/2016)
- Sense títol
Thanks (Posted on 25/05/2016)