Winery Hugas de BatlleComa Fredosa
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 Coma Fredosa from the Winery Hugas de Batlle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coma Fredosa of Winery Hugas de Batlle in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Coma Fredosa of Winery Hugas de Batlle in the region of Catalogne often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Coma Fredosa
Pairings that work perfectly with Coma Fredosa
Original food and wine pairings with Coma Fredosa
The Coma Fredosa of Winery Hugas de Batlle matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, tunisian pasta or sauté of doe stroganoff.
Details and technical informations about Winery Hugas de Batlle's Coma Fredosa.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Coma Fredosa from Winery Hugas de Batlle are 2013, 2008, 2011, 2009 and 2012.
Informations about the Winery Hugas de Batlle
The Winery Hugas de Batlle is one of of the world's greatest estates. It offers 7 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
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: Eye
In tasting, this is the first phase of the analysis of the wine, which consists of describing its visual aspect (colour, intensity, clarity, brilliance and possible defects).
