Osborne Bailen Oloroso
Gentle pressing and racking of the must for 12 hours, and subsequent fermentation at a controlled temperature of 28°C.The ageing takes place using the traditional system of “Criaderas and Soleras” in American oak casks.
A dark, shiny mahogany appearance. Very aromatic, complex and persistent in the nose, with aromas of vanilla, hazelnut and old oak. In the mouth, dry, robust, notes of walnut, coffee, vanilla and wood.
As a general rule, in well-ventilated places, away from sources of heat. Once opened, keep in the refrigerator.
Before meals, as an aperitif. Ideal with tuna, red meats or game. Serve slightly chilled at 12/16°C.
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