Winery Tio PepeTres Palmas
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
The Tres Palmas of the Winery Tio Pepe is in the top 30 of wines of Jerez-Xérès-Sherry.
Taste structure of the Tres Palmas from the Winery Tio Pepe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tres Palmas of Winery Tio Pepe in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tres Palmas of Winery Tio Pepe in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Tres Palmas
Pairings that work perfectly with Tres Palmas
Original food and wine pairings with Tres Palmas
The Tres Palmas of Winery Tio Pepe matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of tiramisu (original recipe), chicken nuggets with cheese or tomato tartar.
Details and technical informations about Winery Tio Pepe's Tres Palmas.
Discover the grape variety: Courbu
Courbu is indigenous to the Pyrenean vineyards. This white grape variety is part of the Jurançon family. Three clones are recognized in this variety, which buds in the medium term, develops regularly and has satisfactory productivity. The way in which the shoots form is characteristic. Initially upright, they bend and curve, giving a parasol-like finish to the vine. A vigorous rootstock is recommended to see the Courbu develop and mature at a late age. The small clusters display quite distinctive features. Not necessarily winged, they are pignate and stocky, with a rounded or rather flattened shape. A light pink veil covers the most mature berries, but the original colour varies from yellow-green to golden white. Vinification enhances the juice of this variety. The bouquet becomes more refined with age under a pale yellow colour. Dry or sweet, this wine is always remarkably fine.
Last vintages of this wine
The best vintages of Tres Palmas from Winery Tio Pepe are 2017, 2016
Informations about the Winery Tio Pepe
The Winery Tio Pepe is one of of the world's greatest estates. It offers 7 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
The wine region of Jerez-Xérès-Sherry is located in the region of Andalousie of Spain. Wineries and vineyards like the Domaine Bodegas Ximénez-Spínola or the Domaine Valdespino produce mainly wines natural sweet, sweet and white. The most planted grape varieties in the region of Jerez-Xérès-Sherry are Tempranillo, Bobal and Tinta Barroca, they are then used in wines in blends or as a single variety. On the nose of Jerez-Xérès-Sherry often reveals types of flavors of non oak, apricot or orange peel and sometimes also flavors of banana, golden raisin or orange.
The wine region of Andalousie
Andalusia, located in the southwest of Spain, is the southernmost administrative region of the Spanish mainland. It is home to the world-famous fortified wine, sherry. This dynamic region is the most populous in Spain and has a colourful history. Its strategic position at the gateway to the Mediterranean and its proximity to Africa have made it the target of many settlements and invasions throughout history.
News related to this wine
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The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
