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Bodegas OliverosHuelva

€17.90
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TECH SHEET

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Country
SpainSpain
Region
Huelva
Type
Orange Wine
Producer
Bodegas Oliveros
Winemaker
Jaime Oliveros Macías
Grapes
ZalemaPedro Ximénez
Alcohol
15% vol.
Bottle
500 ml

Wine profile

White · mahogany

Sweetness
Alcohol15% vol

Tap or hover a scale

Wine profile · White

Sweetness

Level 5 of 5 — Very sweet and luscious – like honey or dried figs

Above typical (1.1) · Typical: average of 453 whites at Vinogrande

What it is

Sweetness comes from the grape's natural sugar that did not turn into alcohol (residual sugar). A dry wine has almost none; a Port or a late-harvest wine has a lot.

Where you feel it

On the tip of your tongue, right from the first sip, and as a richer, oilier feel in the mouth. Acidity can mask it.

How we set this level

For this wine, the level comes from: the sweetness category recorded on the product sheet (dry, off-dry…).

It is measured in grams of residual sugar per litre. General EU bands: dry up to about 4 g/L, off-dry up to 12, medium-sweet up to 45, sweet above that. On our scale: under 4 g/L = 1, up to 12 = 2, up to 45 = 3, up to 100 = 4, more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Dry: no noticeable sugar
  2. 2Off-dry: a touch of sweetness
  3. 3Medium-sweet: clearly sweet
  4. 4Sweet: rich and fruity
  5. 5Very sweet: luscious This wine

In practice, for this wine

A dessert in itself: chocolate, nuts, aged or blue cheese. A small glass is enough.

Wine profile · White

Alcohol 15% vol

Level 5 of 5 — Warm and intense – a lingering heat

Above typical (3.1) · Typical: average of 453 whites at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 15% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol
  4. 4Medium+: 13.5–14.4% vol
  5. 5High: 14.5% vol or more This wine

In practice, for this wine

Wants rich dishes, served a little cooler to tame the heat. Small glasses, no rush.

Critics & awards

  • International Awards Virtus 2024: Bodegas Oliveros' Vino Naranja received a Grand Gold medal.

Serve & enjoy

Temperature 12–14 °CFridge 1 h · or take it out of the fridge 30 min before
GlassWhite-wine glass

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Description

Bodegas Oliveros Vino Naranja is a special dessert wine made in the Condado de Huelva region of Spain. It is produced by an ancestral process of maceration with bitter orange peel, which gives it its unique character.

Characteristics:

Colour: Very dark mahogany, from oxidation in American oak barrels.

Nose: Intense and spectacular, with striking notes of orange and roasted coffee and a surprising balsamic finish.

Palate: Powerful and harmonious, combining the fleshy peel of bitter orange with the richness of Pedro Ximénez. Notes of toasted almond and a powerful, unmatched finish.

Grapes: Made from Zalema and Pedro Ximénez.

Production: The wine is macerated with organic bitter orange peel for 12 months in American oak barrels and then aged for 5 years in the traditional "solera and criadera" system

What to serve with this wine

Dishes calculated from this wine’s profile, grapes and region.