Clos LentiscusPerill Noir
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Perill Noir from the Clos Lentiscus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perill Noir of Clos Lentiscus in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Perill Noir of Clos Lentiscus in the region of Catalogne often reveals types of flavors of cherry, smoke or earthy and sometimes also flavors of minerality, red fruit or leather.
Food and wine pairings with Perill Noir
Pairings that work perfectly with Perill Noir
Original food and wine pairings with Perill Noir
The Perill Noir of Clos Lentiscus matches generally quite well with dishes of beef, pasta or veal such as recipes of beef pot au feu (grandma's style), pasta carbonara almost like the real thing or festive chinese fondue.
Details and technical informations about Clos Lentiscus's Perill Noir.
Discover the grape variety: Albarin Blanco
Lively, aromatic whites with a pale golden colour and an airy palate; signature aromas of white flowers, citrus (lemon, grapefruit), white-fleshed fruits (pear) and fresh herbal notes. Rediscovered quality potential. Star of Vinos de la Tierra de Cangas (Asturias) and present in DO Tierra de León, showcasing promising whites from north-west Iberia. Indigenous Spanish white grape, nearly extinct then rediscovered in the 1980s.
Last vintages of this wine
The best vintages of Perill Noir from Clos Lentiscus are 2015, 2010, 2011, 2007 and 2014.
Informations about the Clos Lentiscus
The Clos Lentiscus is one of of the world's greatest estates. It offers 26 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
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: Assembly
Blending of several wines to obtain a single batch. Using wines of the same origin, blending is very different from coupage - a mixture of wines from different origins - which has a pejorative connotation.
