Winery Vinos Bio Pedro OlivaresEclo
Red wine
This wine is a blend of 2 varietals which are the Nebbiolo and the Petit Verdot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Eclo of the Winery Vinos Bio Pedro Olivares is in the top 10 of wines of Sierra Sur de Jaén.
Taste structure of the Eclo from the Winery Vinos Bio Pedro Olivares
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eclo of Winery Vinos Bio Pedro Olivares in the region of Andalousie is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Eclo
Pairings that work perfectly with Eclo
Original food and wine pairings with Eclo
The Eclo of Winery Vinos Bio Pedro Olivares matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional flemish carbonades, pasta bolognese or country-style veal roulades with risotto.
Details and technical informations about Winery Vinos Bio Pedro Olivares's Eclo.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Eclo from Winery Vinos Bio Pedro Olivares are 0
Informations about the Winery Vinos Bio Pedro Olivares
The Winery Vinos Bio Pedro Olivares is one of of the world's greatest estates. It offers 17 wines for sale in the of Sierra Sur de Jaén to come and discover on site or to buy online.
The wine region of Sierra Sur de Jaén
Andalusian IGP (2003) between Alcalá la Real and Martos, amid olive groves and sierras in southern Andalusia. Tempranillo, Garnacha and Syrah produce full-bodied reds with intense notes of ripe cherry, blackberry, plum, garrigue, spices and a warm-peppery touch, round tannins and a generous palate. Cabernet, Merlot and Pinot Noir as complements. Indigenous Jaén Blanco and Chardonnay for fresh whites.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Game
A family of animal aromas reminiscent of venison and present in certain old red wines. See venison.
