Winery A. VilamajóPenedès
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Penedès from the Winery A. Vilamajó
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Penedès of Winery A. Vilamajó in the region of Catalogne is a powerful.
Food and wine pairings with Penedès
Pairings that work perfectly with Penedès
Original food and wine pairings with Penedès
The Penedès of Winery A. Vilamajó matches generally quite well with dishes of beef, pasta or veal such as recipes of quick and easy monkfish tail, pasta with tuna, garlic and lemon cream or ardéchoise fly.
Details and technical informations about Winery A. Vilamajó's Penedès.
Discover the grape variety: Acadie
Fresh, fruity dry whites, with a pale golden robe, a supple palate with preserved acidity on white-fleshed fruit (apple, pear), citrus and white flowers. Thirst-quenching profile to drink young. Cold-hardy, adapted to continental climates of northern North America: grown in Canada (Nova Scotia, Ontario) and the north-eastern United States. White hybrid obtained in 1953 by Ollie Bradt at the Ontario Horticultural Institute (Cascade × Veeblanc).
Last vintages of this wine
The best vintages of Penedès from Winery A. Vilamajó are 0
Informations about the Winery A. Vilamajó
The Winery A. Vilamajó is one of of the world's greatest estates. It offers 3 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
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.
The word of the wine: Bitter
Normal for certain young red wines rich in tannin, bitterness is in other cases a defect due to a bacterial disease.
