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Sameirás Blanco 2019

Sameirás Blanco

2019

Wine region

Grapes

Producer

Alcohol content

13.0%

Bottle size and vintage

0.75 L - 2019

10.50

/ btl 0.75 L

Details for Sameirás Blanco 2019

Producer

Alcohol content

13.0%

Bottle size and vintage

0.75 L - 2019

Food pairing

Grilled squid / Grilled shellfish / Sardines

Vineyard

  • Vine age:Between 15 and 70 years
  • Soil:Sand / Schist
  • Climate:Atlantic with mediterranean influence

Recommendations

  • Optimum serving temperature:Between 6ºC and 8ºC

Customer reviews

4.2/5
15 reviews
5 stars
4
4 stars
10
3 stars
1
2 stars
0
1 star
0
by: Martin Hammond (24 Sep) - Vintage 2019

A great wine

We really enjoyed this unusual wine. So many grapes making up the blend. TBH I havent bought it again recently as it's not a super standout wine when considering the price & other wines we prefer from Vinissimus.

by: Winefish (02/07/2019) - Vintage 2017

Medium bodied fruity wine deserving of its good reviews

Lovely wine with citrus notes. We enjoyed drinking it both on its own and with food. We liked it was organic also.

by: Ambsanchez (7 Feb) - Vintage 2017

Fresco y afrutado

No tiene nada que ver con el clásico Ribeiro . La combinación de uvas le dan un sabor y color atrayente

by: alfonsonorte (23/07/2019) - Vintage 2017

No llega a las añadas anteriores

Está claro que el éxito a no todos beneficia. He notado sabores menos intensos que en otras añadas. La mayor extracción hace estas cosas. Ha perdido los toques marinos y los minerales están desnaturalizados. No lo volveré a comprar.

by: lcabado@fudinca.org (27/05/2019) - Vintage 2017

Fresco y aromatico

Fresco , seco con aromas , muy bueno para pescados , precio calidad es muy aconsejable , beberlo a una temperatura de 10 hrados

Adega Antonio Cajide Gulín

Adega Antonio Cajide Gulín

As the son of vine growers, Antonio Cajide returned to the family business with the clear intention of restoring a way of working that could only serve to raise the region's status - a far cry from large-scale production by cooperatives and huge wineries – by retrieving ancient vineyards and reclaiming indigenous varieties.

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