Orovelo
Orovelo
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
La Niña de Cuenca will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Castilla la Mancha/Manchuela
Classification:
DO
Certification:
Organic
Grape:
Albilla (100%)
Vintage year:
2022
Color:
An attractive pale yellow in colour, with golden tints.
Aroma:
On the nose an aroma of apricot blossom and acacia with hints of ripe peach and honey.
Taste:
On the palate a good balance of freshness and smoothness, silky texture with juicy apricot and ripe pear. A hint of elderflower and minerality with vibrant citrus acidity and a lasting finish.
Alcohol content:
12%
Sugar content:
1.8 g/l
Acidity:
5.4
pH-value:
3.2
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
-
Food pairing:
Asian, Cheese - goat cheese, Cheese - mature and hard, Fish - lean, Fish - fat, Poultry, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Ageing potential:
1 - 10 years
Food pairings by the winemaker
- Asian
- Cheese - goat cheese
- Cheese - mature and hard
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
Manchuela is a high plateau between two rivers in inland Spain, where warm sunny days and cool night breezes help the grapes ripen slowly and evenly. The vineyards sit about 725 meters high, so the heat is balanced by freshness. The dry climate and steady summer winds keep the vines healthy with little need for treatments. The soils are a mix of clay, gravel and limestone, giving the wines a natural lift and a clean, mineral feel.
Harvest:
-
Fermentation:
Amphora (100%)
Storage:
-
Winemaker:
Diego Morcillo Fortea
Grapes are pressed with no skin contact, using only free-run juice. Spontaneous fermentation from natural yeasts in 1000 litre clay eggs ‘huevos de barro’ keeping the wine in contact with fine lees. Battonage every two weeks. Malolactic fermentation. No fining and a light filtration before bottling. Aged 7 months in clay eggs with minimum 1 year in bottle before release.