Winery Celler Devinssi 1068 d’Il.lia
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the 1068 d’Il.lia from the Winery Celler Devinssi
Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the 1068 d’Il.lia of Winery Celler Devinssi 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 1068 d’Il.lia of Winery Celler Devinssi in the region of Catalogne often reveals types of flavors of earth, black fruit.
Food and wine pairings with 1068 d’Il.lia
Pairings that work perfectly with 1068 d’Il.lia
Original food and wine pairings with 1068 d’Il.lia
The 1068 d’Il.lia of Winery Celler Devinssi matches generally quite well with dishes of beef, pasta or lamb such as recipes of tibs (ethiopia), pasta salmon - fresh cream or rack of lamb with antiboise sauce.
Details and technical informations about Winery Celler Devinssi's 1068 d’Il.lia.
Discover the grape variety: Tinto cão
- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.
Last vintages of this wine
The best vintages of 1068 d’Il.lia from Winery Celler Devinssi are 2013, 2015, 2017
Informations about the Winery Celler Devinssi
The Winery Celler Devinssi is one of of the world's greatest estates. It offers 8 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
The wine region of Montsant is located in the region of Tarragona of Catalogne of Spain. Wineries and vineyards like the Domaine Espectacle del Montsant or the Domaine Serra Barcelo produce mainly wines red, white and pink. The most planted grape varieties in the region of Montsant are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Montsant often reveals types of flavors of earth, cola or melon and sometimes also flavors of nutty, stone or pear.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
News related to this wine
DO Montsant increases transparency
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DO Penedès announces the first “Vi de Mas” wines
In November of 2021, Spain’s DO Penedès announced a massive overhaul of their bylaws with many changes aimed at re-orienting the region via a “10-year plan”. One of the key aspects was a new classification system for the estates of the region called, “Vi de Mas”, the first five of which have just been certified. While most wine regions looking to implement a system use the so-called “Burgundian Pyramid” as a structure, Penedès took a different approach that merged some of the Burgundian sy ...
Corpinnat announces large boost in sales
The 11 producers within the group saw total sales reach 2.3 million bottles for 2021 which erased the general 23% contraction in sales during 2020 and surpassed 2019’s 2.2 million bottles sold. What’s more, the per bottle price rose 2% from 2020 to an average of 17.35€. This is an important distinction in a country where sparkling wines are regularly found in supermarkets for 2€ a bottle or even less. The Corpinnat producers admit that this rise in price will unfortunately be offset ...
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.