Winery OteroReserva
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 Reserva from the Winery Otero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Otero in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Otero matches generally quite well with dishes of beef, pasta or veal such as recipes of piglet shoulder with melting baked apples, spaghetti with beef balls or mouse of lamb with thyme.
Details and technical informations about Winery Otero's Reserva.
Discover the grape variety: Glacière
Unknown, it is still found only in Vaucluse in most cases established in arbors (our photographs), never in culture. La Glacière is a table grape, not always pleasant to eat, that was once kept either on stumps or on racks for the winter. Today, it is very rare to find this variety, which has completely disappeared.
Last vintages of this wine
The best vintages of Reserva from Winery Otero are 2008, 0, 2006
Informations about the Winery Otero
The Winery Otero is one of of the world's greatest estates. It offers 19 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
