Winery Albet i NoyaOcell De Foc Penedès
Red wine
This wine is a blend of 3 varietals which are the Arinarnoa, the Caladoc and the Marselan.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ocell De Foc Penedès from the Winery Albet i Noya
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ocell De Foc Penedès of Winery Albet i Noya in the region of Catalogne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ocell De Foc Penedès of Winery Albet i Noya in the region of Catalogne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Ocell De Foc Penedès
Pairings that work perfectly with Ocell De Foc Penedès
Original food and wine pairings with Ocell De Foc Penedès
The Ocell De Foc Penedès of Winery Albet i Noya matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, pork filet mignon with foie gras and rosemary or veal shank with mushrooms.
Discover the grape variety: Arinarnoa
Arinarnoa noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Arinarnoa noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Ocell De Foc Penedès from Winery Albet i Noya are 2015, 2013, 2014, 2012 and 0.
Informations about the Winery Albet i Noya
The Winery Albet i Noya is one of of the world's greatest estates. It offers 122 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
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: Oenophile
A person who is interested in the world of wine and more particularly in wine tasting.
