-Tasting notes Colour: Amber topaz
Taste: Fairly dry, much body, ample palate
Bouquet: Exceptional fragrance, smooth, with touch of vanilla
-Alcohol content: 17º
Vintage: 8 years
-Grape variety:
Pedro Ximénez
-Denomination of Origin:
Montilla Moriles
Serve cool, but not cold,
12º a 16º
Improve with age
20 days
Small tulip shaped glass to half the capacity, to full appreciate the delicate
aroma of this Spanish oloroso wine.
It is the perfect for drinking at lunch time. These Spanish wines accompanies
perfectly ham, cheese, almonds, olives, etc. It is ideal for matching game
and red meat.
SILVER ZARCILLO,
Premios Zarcillo, Valladolid, 1993.
BRONZE ZARCILLO,
Premios Zarcillo, Valladolid, 1995.
The Spanish Oloroso wine are aged in direct contact with the air (aerobic aging), following a physical-chemical proccess that prevents the growth of the typical "veil" of Fino wines.
This is an initially dry, amber-to-mahogancy-colored, with a pronounced aroma as its name, "oloroso" (fragrant), would indicate. It has a full body ("nuez", or nut) and its alcohol content is around 17º.
Oloroso wine is always served at room temperature.
ABUELO PEPE and OLOROSO ROBLES SELECCIÓN, are two outstanding examples of Oloroso wine of Spain.
• Keep the oloroso wine in a cool place.
• Optimum temperature below 16º without noticeable variations.
• Do not store together with substances of strong or unpleasant smell.
• Avoid noise, light and high temperatures.
• Store the bottle in vertical position.
• Avoid exposure to sun and do not store near coffee machines or others generators of heat.
