Bodegas Volver is a project developed and co-owned by Jorge Ordoñez and Rafael Cañizares. The winery is located in th...Read more...
Opaque violet. Musky violet. Musky cherry-cola and plum aromas are complemented by notes of cured tobacco and cracked pepper. Tangy minerality adds... Read more
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The 2008 Paso a Paso Organic is 100% Tempranillo made from certified organic grapes aged for 6 months in French oak. A glass-staining opaque purple... Read more
Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice
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Food Pairings for Bodegas Volver Tempranillo la Mancha Paso a Paso
External Reviews for Bodegas Volver Tempranillo la Mancha Paso a Paso
Opaque violet. Musky violet. Musky cherry-cola and plum aromas are complemented by notes of cured tobacco and cracked pepper. Tangy minerality adds verve to chewy dark fruit flavors, with a brighter raspberry note emerging with aeration. Finishes with solid grip and an echo of pepper. Serve this with a piece of grilled lamb.
The 2008 Paso a Paso Organic is 100% Tempranillo made from certified organic grapes aged for 6 months in French oak. A glass-staining opaque purple color, it delivers a brooding bouquet of plum and blackberry. Surprisingly dense and ripe for its humble price, it has very good volume and savory flavors on the palate. Drink this concentrated effort over the next 3andndash;4 years.
Bodegas Volver is a project developed and co-owned by Jorge Ordoñez and Rafael Cañizares. The winery is located in the best terroir of La Mancha found in the eastern region of the DO. The deep sandy, iron-rich soils with a thick layer of chalk are the reason that the winery committed themselves to 247 acres of vineyards, which are located at an altitude of 1,980 feet and are situated in a very arid climate with cold winters and hot summers with cool nights. Winters are very cold; summers are hot with cool nights. The vines produce very low yields of one to two kg of grapes per vine.
Dietary Information: Organic
48000 bottles produced.
Aged 6 months in French Oak.
Notes: Long slow fermentation and maceration followed by ageing for six months in French oak barrels 2-3 years old.
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