Winery AecoviAlexandro Oloroso
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Alexandro Oloroso from the Winery Aecovi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alexandro Oloroso of Winery Aecovi in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the Alexandro Oloroso of Winery Aecovi in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or dried fruit.
Food and wine pairings with Alexandro Oloroso
Pairings that work perfectly with Alexandro Oloroso
Original food and wine pairings with Alexandro Oloroso
The Alexandro Oloroso of Winery Aecovi matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of quick chocolate fudge cake, veal cutlets with savoy tomme or koka (spanish pie).
Details and technical informations about Winery Aecovi's Alexandro Oloroso.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Alexandro Oloroso from Winery Aecovi are 2012, 2017, 2011, 0 and 2008.
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 Oloroso Sherry to come and discover on site or to buy online.
The wine region of Oloroso Sherry
Dry, oxidative Jerez style (Palomino, ageing without flor, fortified to 17°, second pressing more structured): Palomino is the exclusive signature fortified white king — amber to mahogany in colour depending on age, dominant walnut bouquet, toasted, balsamic and noble wood notes, golden tobacco and autumn leaves, full and glycerine-rich palate, long retro-olfaction, elegant dry finish. Solera evaporation (merma) 3–5%/year, serving temperature 20–22°.
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: Grey (wine)
Wine obtained by vinifying white grapes with coloured skin (black or grey), by direct pressing, without maceration. It is a rosé with very little colour.
