Winery LaOsaPardo
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Pardo from the Winery LaOsa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pardo of Winery LaOsa in the region of Castille-et-Léon is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Pardo
Pairings that work perfectly with Pardo
Original food and wine pairings with Pardo
The Pardo of Winery LaOsa matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of roast veal grand-mère madou, rabbit with chorizo or pan bagnat.
Details and technical informations about Winery LaOsa's Pardo.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Pardo from Winery LaOsa are 2014, 0
Informations about the Winery LaOsa
The Winery LaOsa is one of of the world's greatest estates. It offers 7 wines for sale in the of Bierzo to come and discover on site or to buy online.
The wine region of Bierzo
The wine region of Bierzo is located in the region of Castille-et-Léon of Spain. Wineries and vineyards like the Domaine Descendientes de J. Palacios or the Domaine Descendientes de J. Palacios produce mainly wines red, white and pink.
The wine region of Castille-et-Léon
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
