Winery Can'LeandroPanxut
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Panxut from the Winery Can'Leandro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Panxut of Winery Can'Leandro in the region of Valence is a powerful.
Wine flavors and olphactive analysis
On the nose the Panxut of Winery Can'Leandro in the region of Valence often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Panxut
Pairings that work perfectly with Panxut
Original food and wine pairings with Panxut
The Panxut of Winery Can'Leandro matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecued prime rib with coarse salt, pasta with alfredo sauce or sauté of veal with olives (corsica).
Details and technical informations about Winery Can'Leandro's Panxut.
Discover the grape variety: Trepat
A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.
Last vintages of this wine
The best vintages of Panxut from Winery Can'Leandro are 2018, 0, 2016
Informations about the Winery Can'Leandro
The Winery Can'Leandro is one of of the world's greatest estates. It offers 7 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
