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 guinea fowl with olives, venison stew or cauliflower croque-monsieur.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
