Orovelo
Orovelo
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
La Niña de Cuenca tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Castilla la Mancha/Manchuela
Klassificering:
DO
Certifiering:
Organic
Druva:
Albilla (100%)
Årgång:
2022
Färg:
An attractive pale yellow in colour, with golden tints.
Arom:
On the nose an aroma of apricot blossom and acacia with hints of ripe peach and honey.
Smak:
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.
Alkoholhalt:
12%
Sockerhalt:
1.8 g/l
Syra:
5.4
pH-värde:
3.2
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
-
Mat till vinet:
Asian, Cheese - goat cheese, Cheese - mature and hard, Fish - lean, Fish - fat, Poultry, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Mognadspotential:
1 - 10 years
Vinmakarens matrekommendationer
- Asian
- Cheese - goat cheese
- Cheese - mature and hard
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
-
Jäsning:
Amphora (100%)
Lagring:
-
Vinmakare:
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.