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Showing 1 to 16 of 38 (3 Pages)

Buy Fresh and Vibrant wine

The sweet fresh and crispy white wines are fresh, dynamic and young wines made in cold climate areas such as Germany, Austria and Switzerland with a low alcohol content between 7 and 11.5ºC (44.6 and 52.7ºF) and a vertebrate acidity. They are wines with a wealth of aromatic and tremendous taste. They are usually wines with a moderate sugar concentration (around 15 and 50 grams of residual sugar per liter), coming from healthy and mature vintages where there is no affection of the fungus botrytis cinerea (no raisining). During the alcoholic fermentation yeasts transform the sugars of the grape juice into alcohol until fermentative kinetics decreases, concluding with a fermentative stop (the yeasts are not able to metabolize all the sugars). Therefore, we have a wine with natural residual sugar that gives the wine a semi sweet or sweet taste depending on the residual sugar. Finally, before bottling the wine is stabilized by the action of cold, addition of citric and / or sulphurus acid or filtration in order to avoid unwanted bottle fermentations.

They have a pale coloration with fragrances of yellow and tropical fruits, as well as citrus yellow and white flowers. Over the time there are typical hydrocarbon aromas. Tasting they have an energetic and fresh step up with mineral shades. They are ideal if they are consumed at a temperature around 6-8º with sausages, charcuterie, foie, smoked, canned fish (fish roe, mojama, anchovies), eel and soft cheese type e.g. brique de Jussac.

The best specimens are found in Germany with the Riesling variety as Kabinett and Spätlese. Also the basic wines late harvest of Hungary with the varieties Furmint, Muscat and Hárslevelu. In Andalusia in the Málaga area the most representative variety for this style of wines is the Moscatel from which terpene wines are produced, floral with delicate perfumes of jasmine and daisies.
Showing 1 to 16 of 38 (3 Pages)

Buy Fresh and Vibrant wine

The sweet fresh and crispy white wines are fresh, dynamic and young wines made in cold climate areas such as Germany, Austria and Switzerland with a low alcohol content between 7 and 11.5ºC (44.6 and 52.7ºF) and a vertebrate acidity. They are wines with a wealth of aromatic and tremendous taste. They are usually wines with a moderate sugar concentration (around 15 and 50 grams of residual sugar per liter), coming from healthy and mature vintages where there is no affection of the fungus botrytis cinerea (no raisining). During the alcoholic fermentation yeasts transform the sugars of the grape juice into alcohol until fermentative kinetics decreases, concluding with a fermentative stop (the yeasts are not able to metabolize all the sugars). Therefore, we have a wine with natural residual sugar that gives the wine a semi sweet or sweet taste depending on the residual sugar. Finally, before bottling the wine is stabilized by the action of cold, addition of citric and / or sulphurus acid or filtration in order to avoid unwanted bottle fermentations.

They have a pale coloration with fragrances of yellow and tropical fruits, as well as citrus yellow and white flowers. Over the time there are typical hydrocarbon aromas. Tasting they have an energetic and fresh step up with mineral shades. They are ideal if they are consumed at a temperature around 6-8º with sausages, charcuterie, foie, smoked, canned fish (fish roe, mojama, anchovies), eel and soft cheese type e.g. brique de Jussac.

The best specimens are found in Germany with the Riesling variety as Kabinett and Spätlese. Also the basic wines late harvest of Hungary with the varieties Furmint, Muscat and Hárslevelu. In Andalusia in the Málaga area the most representative variety for this style of wines is the Moscatel from which terpene wines are produced, floral with delicate perfumes of jasmine and daisies.