Winery Can VichSota l'Era Garnatxa Negra
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Sota l'Era Garnatxa Negra from the Winery Can Vich
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sota l'Era Garnatxa Negra of Winery Can Vich in the region of Catalogne is a powerful.
Food and wine pairings with Sota l'Era Garnatxa Negra
Pairings that work perfectly with Sota l'Era Garnatxa Negra
Original food and wine pairings with Sota l'Era Garnatxa Negra
The Sota l'Era Garnatxa Negra of Winery Can Vich matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef strogonoff, salmon and spinach lasagna or lamb tagine with dried fruits and herbs.
Details and technical informations about Winery Can Vich's Sota l'Era Garnatxa Negra.
Discover the grape variety: Cabernet-Cantor
Colourful and simply fruity reds with a deep purple hue, supple tannins and an ample palate with preserved acidity, featuring signature aromas of black fruits (blackcurrant, blackberry), green pepper and herbaceous notes reminiscent of Cabernet. Productive and resistant. Grown in Germany, Belgium and the United Kingdom for northern organic vineyards. German black hybrid grape obtained in 1987 at Geilweilerhof, a disease-resistant crossing involving Cabernet Sauvignon.
Last vintages of this wine
The best vintages of Sota l'Era Garnatxa Negra from Winery Can Vich are 2017, 0
Informations about the Winery Can Vich
The Winery Can Vich is one of of the world's greatest estates. It offers 7 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
