Winery Gutiérrez ColosíaPalo Cortado
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.
Taste structure of the Palo Cortado from the Winery Gutiérrez Colosía
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Palo Cortado of Winery Gutiérrez Colosía in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Palo Cortado of Winery Gutiérrez Colosía in the region of Andalousie often reveals types of flavors of non oak, oak.
Food and wine pairings with Palo Cortado
Pairings that work perfectly with Palo Cortado
Original food and wine pairings with Palo Cortado
The Palo Cortado of Winery Gutiérrez Colosía matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of cheese cake (white cheese cake) inratable, truffle from auvergne or tuna rillettes with st moret.
Details and technical informations about Winery Gutiérrez Colosía's Palo Cortado.
Discover the grape variety: Findling
Aromatic, supple whites with a pale golden robe, an ample palate with moderate acidity, and signature muscat aromas of white flowers (elderflower), yellow fruits (peach) and riper notes than its parent Müller-Thurgau. Accessible and fruity profile. Grown on a few hectares in Rhineland-Palatinate for local cuvées. A mutation of Müller-Thurgau obtained in 1934 in Germany, with smaller bunches and earlier ripening.
Last vintages of this wine
The best vintages of Palo Cortado from Winery Gutiérrez Colosía are 0
Informations about the Winery Gutiérrez Colosía
The Winery Gutiérrez Colosía is one of of the world's greatest estates. It offers 12 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
