Winery Cal PlaMas d'en Compte Schwarzer Schiefer
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Mas d'en Compte Schwarzer Schiefer from the Winery Cal Pla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mas d'en Compte Schwarzer Schiefer of Winery Cal Pla in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Mas d'en Compte Schwarzer Schiefer
Pairings that work perfectly with Mas d'en Compte Schwarzer Schiefer
Original food and wine pairings with Mas d'en Compte Schwarzer Schiefer
The Mas d'en Compte Schwarzer Schiefer of Winery Cal Pla matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of cabri en colombo with creole sauce, sausage and vegetable risotto with cookéo or wild boar stew marinated in red wine.
Details and technical informations about Winery Cal Pla's Mas d'en Compte Schwarzer Schiefer.
Discover the grape variety: Tchkhaveri
Elegant, light reds with a pale ruby robe, fine tannins and a silky palate with preserved acidity, with signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Also fresh rosés. Often vinified using the traditional qvevri method; defines the viticultural identity of Guria. Indigenous Georgian black variety grown mainly in the Guria region in western Georgia.
Last vintages of this wine
The best vintages of Mas d'en Compte Schwarzer Schiefer from Winery Cal Pla are 2011, 0, 2010
Informations about the Winery Cal Pla
The Winery Cal Pla is one of of the world's greatest estates. It offers 18 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
