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INFORMACIÓN

A white wine, made by Bodegas Granbazan, different thanks to its fermentation in French oak barrels, giving it balance between fruit and wood, complexity and structure. Aging on lees gives it relevant personality and elegance.

BAIGORRI White Barrel Fermented

75cl |
Uva
Variedades 90% Viura
10% malvasía
Origen
Origen D.O. Rioja
Calendario
Añada 2019
Graduación
Graduación 13.5º
13,25 € 14,25 € -7%
INFORMACIÓN

A white wine, made by Bodegas Granbazan, different thanks to its fermentation in French oak barrels, giving it balance between fruit and wood, complexity and structure. Aging on lees gives it relevant personality and elegance.

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Comprados conjuntamente
BAIGORRI White Barrel Fermented 13,25 €
Precio total: 13,25 €

CATA

Vista

Color amarillo dorado.

Nariz

En la nariz sobresalen las notas secundarias de la larga crianza en barricas; lías finas y aromas balsámicas. Tras un tiempo en la copa destacan aromas de frutas tropicales y toques minerales.

Boca

En el paladar el vino es cremoso, muy complejo, elegante y untuoso. Final muy largo y persistente.

MARIDAJE

Fish Chicken
Aves
Frutos secos
Sausages Cheese
Perdiz

DESCRIPCIÓN

White wine produced by Bodegas Granbazán with grapes of the Viura (90%) and Malvasía (10%) varieties from old vines located exclusively in Rioja Alavesa.

After a manual and selective harvest, the destemmed grapes are selected by hand, berry by berry, using vibrating and weight sorting tables. The must macerates for a few hours with its skins before being passed through a pneumatic press. Fermentation and 8 months of ageing take place in contact with the lees in new French oak barrels with a specifically light toasting or without toasting.

Botella de Baigorri Blanco Fermentado en Barrica
Bodegas Baigorri

BAIGORRI White Barrel Fermented

13,25 € 14,25 €

White wine produced by Bodegas Granbazán with grapes of the Viura (90%) and Malvasía (10%) varieties from old vines located exclusively in Rioja Alavesa.

After a manual and selective harvest, the destemmed grapes are selected by hand, berry by berry, using vibrating and weight sorting tables. The must macerates for a few hours with its skins before being passed through a pneumatic press. Fermentation and 8 months of ageing take place in contact with the lees in new French oak barrels with a specifically light toasting or without toasting.

Format

  • 75cl
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