Winery AecoviAlexandro Medium
Natural sweet wine
In the mouth this natural sweet wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Alexandro Medium from the Winery Aecovi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alexandro Medium of Winery Aecovi in the region of Andalousie is a powerful mainly marked by the residual sugar.
Food and wine pairings with Alexandro Medium
Pairings that work perfectly with Alexandro Medium
Original food and wine pairings with Alexandro Medium
The Alexandro Medium of Winery Aecovi matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of express kiwi and chocolate tartlet, cannelloni with zucchini or samossa (india).
Details and technical informations about Winery Aecovi's Alexandro Medium.
Discover the grape variety: Petite Arvine
Structured, aromatic dry and sweet whites with a pale golden color, ample palate and preserved acidity, with signature aromas of citrus (grapefruit), rhubarb, white flowers (wisteria), exotic fruits (passion fruit) and characteristic saline notes on the finish. Fine cellaring potential, dry and late-harvest styles. Star of great Valais whites (Vétroz, Sion, Fully, Chamoson). Swiss indigenous variety from the Valais.
Last vintages of this wine
The best vintages of Alexandro Medium from Winery Aecovi are 0, 2011
Informations about the Winery Aecovi
The Winery Aecovi is one of of the world's greatest estates. It offers 14 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Astringent
Said of a wine that is a bit harsh and rough on the palate. Astringency often appears in young red wines that are rich in tannins and need to be rounded out.
