Winery Els JelipinsTinto
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.
The Tinto of the Winery Els Jelipins is in the top 20 of wines of Penedès.
Taste structure of the Tinto from the Winery Els Jelipins
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Els Jelipins 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 Tinto of Winery Els Jelipins in the region of Catalogne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Els Jelipins matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, spaghetti with homemade pesto or oxtail confit in red wine.
Details and technical informations about Winery Els Jelipins's Tinto.
Discover the grape variety: Folignan
Simple, lively dry whites with a pale golden robe and a lean, sharp palate, with understated aromas of citrus (lemon), white flowers and herbal notes. Neutral, acidic profile primarily intended for distillation into Cognac and Armagnac. Grown in the Charentes and the Landes; contributes to French eaux-de-vie. French white variety created in 1965 in Montpellier by Paul Truel, crossing of folle blanche and ugni blanc.
Last vintages of this wine
The best vintages of Tinto from Winery Els Jelipins are 2012, 2015, 2013, 2011 and 0.
Informations about the Winery Els Jelipins
The Winery Els Jelipins is one of of the world's greatest estates. It offers 4 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: Hard
A harsh, biting wine, characterized by an excess of tannins and acidity. It is often said of young wines that lack smoothness.
