Winery SedosaPremium Aged in Oak
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Premium Aged in Oak from the Winery Sedosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Aged in Oak of Winery Sedosa in the region of Castille is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Premium Aged in Oak
Pairings that work perfectly with Premium Aged in Oak
Original food and wine pairings with Premium Aged in Oak
The Premium Aged in Oak of Winery Sedosa matches generally quite well with dishes of beef, pasta or veal such as recipes of cicadas at the chib, pasta and peppers or pasta with veal stock sauce.
Details and technical informations about Winery Sedosa's Premium Aged in Oak.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Premium Aged in Oak from Winery Sedosa are 2013, 0
Informations about the Winery Sedosa
The Winery Sedosa is one of of the world's greatest estates. It offers 9 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
