Winery AtumSelection Priorat Red
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Selection Priorat Red from the Winery Atum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selection Priorat Red of Winery Atum in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selection Priorat Red
Pairings that work perfectly with Selection Priorat Red
Original food and wine pairings with Selection Priorat Red
The Selection Priorat Red of Winery Atum matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork shoulder with mustard, lamb curl or old-fashioned venison stew.
Details and technical informations about Winery Atum's Selection Priorat Red.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Selection Priorat Red from Winery Atum are 2010, 0
Informations about the Winery Atum
The Winery Atum 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
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
