Winery Celler La GutinaMurtra
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Murtra from the Winery Celler La Gutina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Murtra of Winery Celler La Gutina in the region of Catalogne is a powerful.
Food and wine pairings with Murtra
Pairings that work perfectly with Murtra
Original food and wine pairings with Murtra
The Murtra of Winery Celler La Gutina matches generally quite well with dishes of beef, pasta or veal such as recipes of melt-in-the-mouth pork tenderloin casserole, my grandmother's macaroni gratin with gruyere cheese and smoked ham or braised veal heart with carrots.
Details and technical informations about Winery Celler La Gutina's Murtra.
Discover the grape variety: Tardif
Simple, fresh dry whites with a pale golden hue, a supple palate with moderate acidity and understated aromas of citrus and white flowers. Discreet rustic profile. Preserved in a few ampelographic collections for its heritage value, it belongs to the group of ancient varieties whose commercial spread has almost disappeared and which are studied for their genetic and historical interest. Rare French white variety, poorly documented.
Last vintages of this wine
The best vintages of Murtra from Winery Celler La Gutina are 0
Informations about the Winery Celler La Gutina
The Winery Celler La Gutina is one of of the world's greatest estates. It offers 11 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
