Bodegas VictorianasFinca Olso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Finca Olso from the Bodegas Victorianas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Finca Olso of Bodegas Victorianas in the region of Castille is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Finca Olso
Pairings that work perfectly with Finca Olso
Original food and wine pairings with Finca Olso
The Finca Olso of Bodegas Victorianas matches generally quite well with dishes of beef, lamb or veal such as recipes of provencal stew, lamb stew or potjevlesch (northern france).
Details and technical informations about Bodegas Victorianas's Finca Olso.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Finca Olso from Bodegas Victorianas are 2008, 0
Informations about the Bodegas Victorianas
The Bodegas Victorianas is one of of the world's great estates. It offers 33 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
