Winery Can Grau VellAlcor
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 Alcor from the Winery Can Grau Vell
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alcor of Winery Can Grau Vell in the region of Catalogne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Alcor of Winery Can Grau Vell in the region of Catalogne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Alcor
Pairings that work perfectly with Alcor
Original food and wine pairings with Alcor
The Alcor of Winery Can Grau Vell matches generally quite well with dishes of beef, pasta or veal such as recipes of simple baked roast beef, pasta with ham or potjevlesch (northern france).
Details and technical informations about Winery Can Grau Vell's Alcor.
Discover the grape variety: Grosse Arvine
Simple, fresh dry whites with a pale golden robe, a supple palate with preserved acidity, and undemonstrative aromas of citrus and white flowers – a less distinctive profile than Petite Arvine. More productive. Almost absent from commercial cultivation, preserved in Valaisan variety collections for its heritage value and ampelographic interest. A rare Valaisan white grape, cousin of Petite Arvine, grown in negligible quantities in Valais.
Last vintages of this wine
The best vintages of Alcor from Winery Can Grau Vell are 2007, 2011, 2010, 2009 and 0.
Informations about the Winery Can Grau Vell
The Winery Can Grau Vell is one of of the world's greatest estates. It offers 4 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
