Winery Celler Aixalà AlcaitPardelasses
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Pardelasses from the Winery Celler Aixalà Alcait
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pardelasses of Winery Celler Aixalà Alcait in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Pardelasses of Winery Celler Aixalà Alcait in the region of Catalogne often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of earthy, blackberry or violet.
Food and wine pairings with Pardelasses
Pairings that work perfectly with Pardelasses
Original food and wine pairings with Pardelasses
The Pardelasses of Winery Celler Aixalà Alcait matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chinese noodles with beef, tajine with 2 meats and preserved lemons or oven roasted rabbit with mustard.
Details and technical informations about Winery Celler Aixalà Alcait's Pardelasses.
Discover the grape variety: Deckrot
Deeply coloured reds with an intense purple robe, moderate tannins and a full palate, showing simple aromas of black fruits (blackcurrant, blackberry) and inky notes. Teinturier profile. Used primarily in blending to boost colour in light reds, grown on a few hectares in Germany. German hybrid teinturier variety obtained in 1953 at Geilweilerhof (Grauburgunder × Färbertraube), with its characteristic coloured flesh.
Last vintages of this wine
The best vintages of Pardelasses from Winery Celler Aixalà Alcait are 2012, 2016, 2011, 2013 and 2010.
Informations about the Winery Celler Aixalà Alcait
The Winery Celler Aixalà Alcait is one of of the world's greatest estates. It offers 10 wines for sale in the of Priorat to come and discover on site or to buy online.
The wine region of Priorat
Mythical Catalan terroir, DOCa (Spain's summit alongside Rioja). Powerful, concentrated reds with signature notes of candied black fruits (blackberry, black cherry), graphite, schist, garrigue, cocoa and liquorice, firm tannins and a mineral palate strung by the "llicorella" (black schist and quartz forcing roots down to 20 m). Old vines of Garnacha (roundness) and Cariñena (Samsó, structure). Exceptional ageing.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
