Clos LentiscusCroac Croac Pink
Pink wine
This wine is a blend of 2 varietals which are the Tempranillo and the Xarello.
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Croac Croac Pink of Clos Lentiscus in the region of Catalogne often reveals types of flavors of orange, savory or earth and sometimes also flavors of vegetal, spices or citrus fruit.
Food and wine pairings with Croac Croac Pink
Pairings that work perfectly with Croac Croac Pink
Original food and wine pairings with Croac Croac Pink
The Croac Croac Pink of Clos Lentiscus matches generally quite well with dishes of beef, lamb or pork such as recipes of harira de mamie (moroccan soup), leg of lamb cooked in yoghurt / tave kosi (albania) or chicken in red wine.
Details and technical informations about Clos Lentiscus's Croac Croac Pink.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Croac Croac Pink from Clos Lentiscus are 2017
Informations about the Clos Lentiscus
The Clos Lentiscus is one of of the world's great estates. It offers 26 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.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
