Oseleta Veneto IGT 2013

    Az. Agr. Zýmē di Celestino Gaspari | Veneto
    Az. Agr. Zýmē di Celestino Gaspari s.a.s. | Via Cà del Pipa, 1 | IT 37029 S. Pietro in Cariano

    Oseleta Veneto IGT 2013
    56,00 €

    03373113 · 0,75 l · 74,67 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

    Ratings
    • Grape Variety: 100% Oseleta
    • Cultivation: conventional
    • Expansion: approx. 78 months in barrique
    • Filtration: yes
    • Alcohol content: 13,50 % vol
    • Serving temperature: 18‑20 °C
    • Storage potential: 2036+
    • Closure: natural cork
    • Total extract: 35,00 g/l
    • Total acidity: 6,50 g/l
    • Residual sugar: 3,00 g/l
    • Sulfite: 85 mg/l
    • pH value: 3,45
    • Allergens
      contains sulphites
    Character
    • Harmonious/soft and round
    • Strong/spicy/earthy
    Fits to
    • Dark meat
    • Grilled of any kind
    • Medium old cheese
    • Pizza/pasta/casseroles and others
    • Strong game dishes
    • Mild game dishes
    stored air-conditioned

    "The 2013 Oseleta is dark and brooding, but also seductive, with balsamic spices, cocoa and mentholated herbs giving way to cinnamon-dusted blackcurrants. It envelops the palate with a silky fruit texture, but quickly gains tension as a stimulating acidity and sour citrus nuances meet under a hint of rosy inner flowers. It finishes structured and coats the cheeks with fine-grained tannins, while traces of liquorice and tobacco fade. The 2013 Oseleta is a wild wine that is still years away from its optimal drinking window. That said, I doubt the acidity will ever recede, so plan to enjoy it with a savoury stew or a fatty cut of meat." Vinous

    "Tantalising aromas of baked cherries with dried red and purple flowers follow through to a tight and concentrated, medium-bodied palate with plenty of fruit and still active tannins. The finish is crisp and quite tart. For a 10-year-old red wine, it seems so young. It comes from one of the traditional red grapes in the Amarone blend and shows here what it can do as a soloist." James Suckling

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