The flavor of cedar in wine of Catalogne
Discover the of Catalogne wines revealing the of cedar flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Catalogne flavors
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
70,000 ha, 12 appellations. From Cava to great age-worthy crus.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
Other flavors in the same category
What are the typical grape varieties with flavor de cedar of Catalogne?
- Cabernet-sauvignonIn 37% of wines with flavor de cedar
- MerlotIn 18% of wines with flavor de cedar
- TempranilloIn 9% of wines with flavor de cedar
- Grenache noirIn 7% of wines with flavor de cedar
- GarnachaIn 7% of wines with flavor de cedar
- SyrahIn 5% of wines with flavor de cedar
- CarignanIn 4% of wines with flavor de cedar
- CariñenaIn 3% of wines with flavor de cedar
- Cabernet francIn 3% of wines with flavor de cedar
- Grenache blancIn 1% of wines with flavor de cedar