Winery Carriel dels VilarsAnyada Extrema
Red wine
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 Anyada Extrema from the Winery Carriel dels Vilars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anyada Extrema of Winery Carriel dels Vilars in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Anyada Extrema
Pairings that work perfectly with Anyada Extrema
Original food and wine pairings with Anyada Extrema
The Anyada Extrema of Winery Carriel dels Vilars matches generally quite well with dishes of beef, pasta or veal such as recipes of baked lasagna, pasta with tuna and tomato sauce or stuffed quails.
Details and technical informations about Winery Carriel dels Vilars's Anyada Extrema.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Anyada Extrema from Winery Carriel dels Vilars are 0, 2015
Informations about the Winery Carriel dels Vilars
The Winery Carriel dels Vilars is one of of the world's greatest estates. It offers 4 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
