Bodegas BellodVinya Llevant
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 veal.
Taste structure of the Vinya Llevant from the Bodegas Bellod
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinya Llevant of Bodegas Bellod in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vinya Llevant
Pairings that work perfectly with Vinya Llevant
Original food and wine pairings with Vinya Llevant
The Vinya Llevant of Bodegas Bellod matches generally quite well with dishes of beef, pasta or veal such as recipes of roasted fillet of beef with parsley, maultaschen ( swabian ravioli ) or stuffed red mullet ballotines.
Details and technical informations about Bodegas Bellod's Vinya Llevant.
Discover the grape variety: Muresconu
Muresconu noir is a grape variety that originated in France (Corsica). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vinya Llevant from Bodegas Bellod are 0
Informations about the Bodegas Bellod
The Bodegas Bellod is one of of the world's great estates. It offers 18 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
