Winery EspeltSol Organic Tinto
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 Sol Organic Tinto from the Winery Espelt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sol Organic Tinto of Winery Espelt in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Sol Organic Tinto
Pairings that work perfectly with Sol Organic Tinto
Original food and wine pairings with Sol Organic Tinto
The Sol Organic Tinto of Winery Espelt matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, pasta with walnuts and treviso red salad or veal tagine with peas.
Details and technical informations about Winery Espelt's Sol Organic Tinto.
Discover the grape variety: Prunelard
Prunelard noir is a grape variety that originated in France (Tarn). 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 grapes of medium size. The Prunelard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sol Organic Tinto from Winery Espelt are 2018
Informations about the Winery Espelt
The Winery Espelt is one of of the world's great estates. It offers 40 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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Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
