Winery L'OliveraArraona Negre
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 Arraona Negre from the Winery L'Olivera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arraona Negre of Winery L'Olivera in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Arraona Negre
Pairings that work perfectly with Arraona Negre
Original food and wine pairings with Arraona Negre
The Arraona Negre of Winery L'Olivera matches generally quite well with dishes of beef, pasta or veal such as recipes of tanjia, eggplant and zucchini lasagna or veal saltimbocca.
Details and technical informations about Winery L'Olivera's Arraona Negre.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Arraona Negre from Winery L'Olivera are 2019, 2016, 0, 2017
Informations about the Winery L'Olivera
The Winery L'Olivera is one of of the world's great estates. It offers 27 wines for sale in the of Catalogne to come and discover on site or to buy online.
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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
