Winery Escoda-SanahujaEls Bassots
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
The Els Bassots of the Winery Escoda-Sanahuja is in the top 5 of wines of Conca de Barberà.
Wine flavors and olphactive analysis
On the nose the Els Bassots of Winery Escoda-Sanahuja in the region of Catalogne often reveals types of flavors of oaky, tropical or citrus and sometimes also flavors of apples, peach or lime.
Food and wine pairings with Els Bassots
Pairings that work perfectly with Els Bassots
Original food and wine pairings with Els Bassots
The Els Bassots of Winery Escoda-Sanahuja matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of yellow risotto with mussels, beef tartar with thai flavors or tarte tatin.
Details and technical informations about Winery Escoda-Sanahuja's Els Bassots.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Els Bassots from Winery Escoda-Sanahuja are 2019, 2016, 2015, 2006 and 2018.
Informations about the Winery Escoda-Sanahuja
The Winery Escoda-Sanahuja is one of of the world's greatest estates. It offers 12 wines for sale in the of Conca de Barberà to come and discover on site or to buy online.
The wine region of Conca de Barberà
Catalan DOP north of Tarragona between mountains, Mediterranean climate with hot summers. Signature Trepat native exclusive to the zone: indulgent rosés and fine reds with notes of wild strawberry, red cherry, raspberry, redcurrant, violet and floral touch, fine tannins and elegant palate — qualitative revival over 20 years. Macabeu and Parellada in lively whites (base of local Cava). Supple Tempranillo (Ull de Llebre), fruity Garnacha, firm Cabernet.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
