Winery Equipo NavazosLa Bota de Oloroso 74 Montilla
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
The La Bota de Oloroso 74 Montilla of the Winery Equipo Navazos is in the top 40 of wines of Manzanilla.
Taste structure of the La Bota de Oloroso 74 Montilla from the Winery Equipo Navazos
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Bota de Oloroso 74 Montilla of Winery Equipo Navazos in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Bota de Oloroso 74 Montilla of Winery Equipo Navazos in the region of Andalousie often reveals types of flavors of non oak.
Food and wine pairings with La Bota de Oloroso 74 Montilla
Pairings that work perfectly with La Bota de Oloroso 74 Montilla
Original food and wine pairings with La Bota de Oloroso 74 Montilla
The La Bota de Oloroso 74 Montilla of Winery Equipo Navazos matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of traditional pastry flan, cake with smoked bacon, prunes and comté cheese or smoked salmon and lemon cake.
Details and technical informations about Winery Equipo Navazos's La Bota de Oloroso 74 Montilla.
Discover the grape variety: Villard blanc
Interspecific crossing between 6468 Seibel and 6905 Seibel or subéreux, obtained by the House of Seyve-Villard of Saint Vallier in the Drôme. Together with Villard noir or 18315 Seyve-Villard, these were the two most widely propagated direct-producing hybrids. The white Villard has also been used as a progenitor for new varieties. It can be found in Hungary, Mexico, Brazil, Canada, the United States and Japan. In the south of France, some old vines still exist. We have also found it in private homes where it is grown in pergolas for the consumption of its excellent grapes at full maturity. Today, it is on the verge of extinction, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of La Bota de Oloroso 74 Montilla from Winery Equipo Navazos are 2013
Informations about the Winery Equipo Navazos
The Winery Equipo Navazos is one of of the world's great estates. It offers 53 wines for sale in the of Manzanilla to come and discover on site or to buy online.
The wine region of Manzanilla
The wine region of Manzanilla is located in the region of Jerez-Xérès-Sherry of Andalousie of Spain. Wineries and vineyards like the Domaine Juan Pinero or the Domaine Sacristia AB produce mainly wines natural sweet, sweet and white. The most planted grape varieties in the region of Manzanilla are Petit Verdot, Tannat and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Manzanilla often reveals types of flavors of non oak, tropical fruit or oil and sometimes also flavors of stone, citrus zest or kerosene.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
News related to this wine
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The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
