Bodegas y Viñedos del JalónSierra de Olves
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 Sierra de Olves from the Bodegas y Viñedos del Jalón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sierra de Olves of Bodegas y Viñedos del Jalón in the region of Vinos de Pago is a powerful.
Food and wine pairings with Sierra de Olves
Pairings that work perfectly with Sierra de Olves
Original food and wine pairings with Sierra de Olves
The Sierra de Olves of Bodegas y Viñedos del Jalón matches generally quite well with dishes of beef, pasta or veal such as recipes of beef fashion, pasta with shrimp or beef colombo bourguignon style.
Details and technical informations about Bodegas y Viñedos del Jalón's Sierra de Olves.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Last vintages of this wine
The best vintages of Sierra de Olves from Bodegas y Viñedos del Jalón are 0
Informations about the Bodegas y Viñedos del Jalón
The Bodegas y Viñedos del Jalón is one of of the world's great estates. It offers 56 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.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
