Winery AvgvstvsGarnatxa
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnatxa from the Winery Avgvstvs
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnatxa of Winery Avgvstvs in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Garnatxa
Pairings that work perfectly with Garnatxa
Original food and wine pairings with Garnatxa
The Garnatxa of Winery Avgvstvs matches generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), lasagne simplissimo or lebanese lamb meatball.
Details and technical informations about Winery Avgvstvs's Garnatxa.
Discover the grape variety: Dureza
Structured, colored reds with a dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), spices, black pepper and herbal notes reminiscent of Syrah. Almost vanished from commercial cultivation, preserved for its exceptional genetic value. Grown in varietal collections and heritage plots in Ardèche. Indigenous French black variety from Ardèche, father of Syrah (mother = Mondeuse Blanche).
Last vintages of this wine
The best vintages of Garnatxa from Winery Avgvstvs are 2015, 2018, 0, 2016 and 2014.
Informations about the Winery Avgvstvs
The Winery Avgvstvs is one of of the world's great estates. It offers 33 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
