Winery Fargas-FargasUll de Llebre
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
The Ull de Llebre of the Winery Fargas-Fargas is in the top 50 of wines of Pla de Bages.
Taste structure of the Ull de Llebre from the Winery Fargas-Fargas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ull de Llebre of Winery Fargas-Fargas in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ull de Llebre
Pairings that work perfectly with Ull de Llebre
Original food and wine pairings with Ull de Llebre
The Ull de Llebre of Winery Fargas-Fargas matches generally quite well with dishes of beef, lamb or veal such as recipes of chinese fondue, baked lamb neck on a bed of vegetables and grapes or veal cutlets au gratin.
Details and technical informations about Winery Fargas-Fargas's Ull de Llebre.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Ull de Llebre from Winery Fargas-Fargas are 2017, 2016, 2012, 0 and 2014.
Informations about the Winery Fargas-Fargas
The Winery Fargas-Fargas is one of of the world's greatest estates. It offers 8 wines for sale in the of Pla de Bages to come and discover on site or to buy online.
The wine region of Pla de Bages
Small Catalan DO 50 km northwest of Barcelona, clay-limestone basin at 200-500 m, dry Mediterranean-continental climate. Picapoll is the signature white king (indigenous): lively and aromatic with green apple, citrus, lavender, thyme, rosemary and pine touch — imprint of Mediterranean herbs. Tense Macabeo and Parellada (Cava grapes). Ull de Llebre (Tempranillo) fruity red, dense Cabernet, Merlot, Syrah.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
