Winery Cellers DomenysCapvespre Origen Negre
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 Capvespre Origen Negre from the Winery Cellers Domenys
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capvespre Origen Negre of Winery Cellers Domenys in the region of Catalogne is a powerful.
Food and wine pairings with Capvespre Origen Negre
Pairings that work perfectly with Capvespre Origen Negre
Original food and wine pairings with Capvespre Origen Negre
The Capvespre Origen Negre of Winery Cellers Domenys matches generally quite well with dishes of beef, pasta or veal such as recipes of picadillo, salmon cannelloni or porcini sauce.
Details and technical informations about Winery Cellers Domenys's Capvespre Origen Negre.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Capvespre Origen Negre from Winery Cellers Domenys are 0
Informations about the Winery Cellers Domenys
The Winery Cellers Domenys is one of of the world's great estates. It offers 32 wines for sale in the of Catalogne to come and discover on site or to buy online.
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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
