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Showing 1 to 16 of 48 (3 Pages)

Buy White wine

Sweet white wines are obtained by natural methods of overripe grapes which are rich in sugars between 50 and 250 grams per liter. Thus they are dense, fatty, concentrated and with a high aromatic complexity. There are different methods for the elaboration of these wines. 

In northern areas of cold weather such as France, Germany and Hungary, it is common to produce this type of wine through the action of the fungus botrytis cinérea (noble rot) where the vintage is totally or partially affected. As a consequence of dehydration, grape juice is rich in sugars and acidity are obtained. Within this section we find the famous wines of Sauternes, Barsac, and Monbazillac, in Alsace the famous Vendanges Tardives and Sélection de Grains Nobles, in Germany and Austria the Auslese and Trockenbeerenauslese. Finally, we must not forget the sweet classic Tokaji Aszú from Hungary. 

In Mediterranean climates where sunny hours abound, it is typical to find sweet wines made from overripe and grapes grazed either by the action of the sun or in ventilated hangars. Excellent specimens we find the variety Moscatel and Pedro Ximénez in Malaga and Montilla Moriles, in Italy the Recioto and Passito of Tuscany and Sicily. We cannot forget the Vin de Paille du Jura and the Rhone. 

In certain years and if the weather permits, rarities such as the well-known Eiswein, that are Germans, Austrians and Canadians, are produced where frozen vintages are obtained but without affectation of the noble rot. The grapes are harvested at temperatures below 10ºC (14ºF) allowing the extraction of a concentrated wine must in sugars, acidity and aromatic fractions. 

Outside the classification of naturally sweet wines there are the natural sweet wines where the alcoholic fermentation is interrupted by the heading (addition of vinous alcohol). Some of these occur during an oxidative aging using French and / or American oak fudres. Moscatel, Mistela, Porto, Madeira, Fondillón, Muscat de Rivesaltes are some of the best specimens. These are compact, dense, fatty and generous wines in alcohol that join fatty foods such as blue cheeses, foie and sweet desserts with white chocolate base.
Showing 1 to 16 of 48 (3 Pages)

Buy White wine

Sweet white wines are obtained by natural methods of overripe grapes which are rich in sugars between 50 and 250 grams per liter. Thus they are dense, fatty, concentrated and with a high aromatic complexity. There are different methods for the elaboration of these wines. 

In northern areas of cold weather such as France, Germany and Hungary, it is common to produce this type of wine through the action of the fungus botrytis cinérea (noble rot) where the vintage is totally or partially affected. As a consequence of dehydration, grape juice is rich in sugars and acidity are obtained. Within this section we find the famous wines of Sauternes, Barsac, and Monbazillac, in Alsace the famous Vendanges Tardives and Sélection de Grains Nobles, in Germany and Austria the Auslese and Trockenbeerenauslese. Finally, we must not forget the sweet classic Tokaji Aszú from Hungary. 

In Mediterranean climates where sunny hours abound, it is typical to find sweet wines made from overripe and grapes grazed either by the action of the sun or in ventilated hangars. Excellent specimens we find the variety Moscatel and Pedro Ximénez in Malaga and Montilla Moriles, in Italy the Recioto and Passito of Tuscany and Sicily. We cannot forget the Vin de Paille du Jura and the Rhone. 

In certain years and if the weather permits, rarities such as the well-known Eiswein, that are Germans, Austrians and Canadians, are produced where frozen vintages are obtained but without affectation of the noble rot. The grapes are harvested at temperatures below 10ºC (14ºF) allowing the extraction of a concentrated wine must in sugars, acidity and aromatic fractions. 

Outside the classification of naturally sweet wines there are the natural sweet wines where the alcoholic fermentation is interrupted by the heading (addition of vinous alcohol). Some of these occur during an oxidative aging using French and / or American oak fudres. Moscatel, Mistela, Porto, Madeira, Fondillón, Muscat de Rivesaltes are some of the best specimens. These are compact, dense, fatty and generous wines in alcohol that join fatty foods such as blue cheeses, foie and sweet desserts with white chocolate base.