Winery Celler Massis de l'AlberaEncanteri
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 Encanteri from the Winery Celler Massis de l'Albera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Encanteri of Winery Celler Massis de l'Albera in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Encanteri
Pairings that work perfectly with Encanteri
Original food and wine pairings with Encanteri
The Encanteri of Winery Celler Massis de l'Albera matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), spaghetti with tuna (real italian recipe) or tanjia.
Details and technical informations about Winery Celler Massis de l'Albera's Encanteri.
Discover the grape variety: Marquette
Structured, fruity reds with a deep ruby robe, melted tannins and high acidity. Aromas of cherry, plum, blackberry, black pepper, spices and herbal notes. Dense palate, tense finish. An extremely cold-hardy interspecific variety (to -38 °C on the vine), it is the signature of American northern viticulture (Minnesota, Vermont, Wisconsin, New York, Iowa) and Canada (Quebec, Ontario). Hybrid created in 2006 by the University of Minnesota (descendant of Pinot Noir).
Last vintages of this wine
The best vintages of Encanteri from Winery Celler Massis de l'Albera are 2019, 0
Informations about the Winery Celler Massis de l'Albera
The Winery Celler Massis de l'Albera is one of of the world's greatest estates. It offers 3 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
