Ideally served at around 43-47°F with charcuterie, grilled salmon, seafood, pizza and thai food.
Gloria Collell is a passionate and modern oenologist with a bold creative vision and a youthful spirit. Together with the world-renowned Freixenet family, Gloria set out to create this fresh and fruity range of young wines, called Mía.
Gloria Collell, winemaker of Mia chose this name, which means "mine" in Spanish becasue she wanted everyone to feel apart of it. They also wanted a feminine name that would be easy to pronounce internationally. She always dreamed of making quality, easy-drinking Spanish wines for young people and thanks to the support of Freixenet, that dream became a reality.
With Mía wines, they created a way of blending wonderful, traditional grapes, which Spain has cultivated for thousands of years, with modern wine making techniques. The essence of Mía is this respect for the past, combined with a forward way of thinking… all inspired by the style and vibrancy of Barcelona, her home. Basically, they like to think of Mía as color, sunshine and Barcelona in a bottle.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.