Winery BohigasInicis Sumoll
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Inicis Sumoll from the Winery Bohigas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Inicis Sumoll of Winery Bohigas in the region of Catalogne is a with a nice freshness.
Food and wine pairings with Inicis Sumoll
Pairings that work perfectly with Inicis Sumoll
Original food and wine pairings with Inicis Sumoll
The Inicis Sumoll of Winery Bohigas matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, saffron pasta with prawns or beef mironton.
Details and technical informations about Winery Bohigas's Inicis Sumoll.
Discover the grape variety: Chenin
Exceptionally versatile whites: crisp mineral dry, honeyed medium-sweet, concentrated botrytised sweet or fine sparkling; pale golden to amber robe, ample palate with beautiful preserved acidity, with signature aromas of yellow fruits (quince, apple), honey, white flowers (acacia) and tuffeau notes. Star of Vouvray, Savennières, Coteaux du Layon, Quarts-de-Chaume and Crémant de Loire. Emblematic white variety of the Loire, originally from Anjou; also South Africa's star.
Last vintages of this wine
The best vintages of Inicis Sumoll from Winery Bohigas are 2016, 2015, 0
Informations about the Winery Bohigas
The Winery Bohigas is one of of the world's great estates. It offers 29 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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
