Winery Can BufíPetit Bufí
Red wine
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 Petit Bufí from the Winery Can Bufí
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petit Bufí of Winery Can Bufí in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Petit Bufí
Pairings that work perfectly with Petit Bufí
Original food and wine pairings with Petit Bufí
The Petit Bufí of Winery Can Bufí matches generally quite well with dishes of beef, pasta or veal such as recipes of kig ar farz breton, generous flaky quiche or chicken bonne femme.
Details and technical informations about Winery Can Bufí's Petit Bufí.
Discover the grape variety: Corvinone
Structured, intense reds with a deep robe and firm tannins, featuring aromas of black cherry, blackberry, plum, spices and balsamic notes. Highly suited to drying thanks to its large thick-skinned berries, developing candied fruit and chocolate nuances at concentration. A fully recognised pillar of the great Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG. Native Venetian grape.
Last vintages of this wine
The best vintages of Petit Bufí from Winery Can Bufí are 2017
Informations about the Winery Can Bufí
The Winery Can Bufí is one of of the world's greatest estates. It offers 7 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
