Winery AecoviAlexandro Palo Cortado
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 Palo Cortado from the Winery Aecovi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alexandro Palo Cortado 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 Palo Cortado 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 citrus fruit.
Food and wine pairings with Alexandro Palo Cortado
Pairings that work perfectly with Alexandro Palo Cortado
Original food and wine pairings with Alexandro Palo Cortado
The Alexandro Palo Cortado of Winery Aecovi matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of apple pie, trio salad: cabbage, ham, comté or fried onions.
Details and technical informations about Winery Aecovi's Alexandro Palo Cortado.
Discover the grape variety: Lambrusco grasparossa
Intensely coloured sparkling reds with a deep purple hue and violet foam, more structured tannins than other Lambruschi, and a lively palate, with aromas of red fruits (cherry, strawberry), violet and floral notes. Also made dry, off-dry or sweet. Star of the Lambrusco Grasparossa di Castelvetro DOC in Emilia-Romagna, ideal with Modenese charcuterie. Lambrusco variety grown near Modena.
Last vintages of this wine
The best vintages of Alexandro Palo Cortado from Winery Aecovi are 0
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 Palo Cortado Sherry to come and discover on site or to buy online.
The wine region of Palo Cortado Sherry
DO Jerez in Andalusia for an extremely rare fortified wine (1–2% of musts, Marco de Jerez with chalk-white albariza soils, refortified to 17% after flor dies, extended solera ageing). Palomino is the king grape: complex mahogany combining the delicate Amontillado bouquet (bitter orange, citrus) with the full Oloroso body (walnut, fermented butter), deep rounded palate and a long savoury finish. A uniquely enigmatic wine, classified initially for finesse then fortified.
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: Golden
Brown colour with red and yellow reflections characteristic of evolved wines.
