Winery CastellroigUll de Llebre
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ull de Llebre from the Winery Castellroig
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ull de Llebre of Winery Castellroig in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ull de Llebre
Pairings that work perfectly with Ull de Llebre
Original food and wine pairings with Ull de Llebre
The Ull de Llebre of Winery Castellroig matches generally quite well with dishes of beef, lamb or veal such as recipes of autumn beef bourguignon, lamb sweetbreads with white wine and sorrel cream or saltimbocca alla romana.
Details and technical informations about Winery Castellroig's Ull de Llebre.
Discover the grape variety: Barlinka
Table grape with long clusters of juicy, crunchy, black-violet berries with thin skin, firm flesh and a neutral sweet taste. Very rarely vinified. Grown mainly in South Africa for fresh consumption and export to Europe, prized for its attractive appearance, long shelf life and pleasant flavour. South African black table grape variety obtained in 1939 by complex crossing.
Last vintages of this wine
The best vintages of Ull de Llebre from Winery Castellroig are 2012, 2011, 2010, 0 and 2009.
Informations about the Winery Castellroig
The Winery Castellroig is one of of the world's great estates. It offers 33 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
