Winery Cellers DomenysDomenio Sumoi
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Domenio Sumoi from the Winery Cellers Domenys
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domenio Sumoi of Winery Cellers Domenys in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Domenio Sumoi
Pairings that work perfectly with Domenio Sumoi
Original food and wine pairings with Domenio Sumoi
The Domenio Sumoi of Winery Cellers Domenys matches generally quite well with dishes of beef, pasta or veal such as recipes of burger roll, mami's macaroni and gruyere gratin or normandy style escalope.
Details and technical informations about Winery Cellers Domenys's Domenio Sumoi.
Discover the grape variety: Melnik
It is most certainly one of the oldest vitis vinifera varieties found mainly in the southwestern part of Bulgaria, and is not known elsewhere - except perhaps in neighbouring Greece and Macedonia - than in this country where it is recognized as endemic. It should not be confused with Ranna Melnishka Loza, also known as Melnik 55, which is the result of crosses between this Melnik and several known Vitis viniferas, including Valdiguié.
Last vintages of this wine
The best vintages of Domenio Sumoi from Winery Cellers Domenys are 2013
Informations about the Winery Cellers Domenys
The Winery Cellers Domenys is one of of the world's greatest 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
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.
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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.