Winery Castillo de OlayaTinto Semi Seco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto Semi Seco from the Winery Castillo de Olaya
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Semi Seco of Winery Castillo de Olaya in the region of Vinos de Pago is a powerful.
Food and wine pairings with Tinto Semi Seco
Pairings that work perfectly with Tinto Semi Seco
Original food and wine pairings with Tinto Semi Seco
The Tinto Semi Seco of Winery Castillo de Olaya matches generally quite well with dishes of beef, pasta or veal such as recipes of family potluck, spaghetti with squid ink (italy) or potjevleesch.
Details and technical informations about Winery Castillo de Olaya's Tinto Semi Seco.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Tinto Semi Seco from Winery Castillo de Olaya are 2008
Informations about the Winery Castillo de Olaya
The Winery Castillo de Olaya is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
News related to this wine
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The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
