Winery Pagos de IndaliaIndalia Pinot Noir
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 Indalia Pinot Noir from the Winery Pagos de Indalia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Indalia Pinot Noir of Winery Pagos de Indalia in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Indalia Pinot Noir of Winery Pagos de Indalia in the region of Andalousie often reveals types of flavors of red fruit.
Food and wine pairings with Indalia Pinot Noir
Pairings that work perfectly with Indalia Pinot Noir
Original food and wine pairings with Indalia Pinot Noir
The Indalia Pinot Noir of Winery Pagos de Indalia matches generally quite well with dishes of beef, pasta or veal such as recipes of celine's version of moussaka (5th meeting), tagliatelle with seafood and saffron cream or simple veal sauté.
Details and technical informations about Winery Pagos de Indalia's Indalia Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Indalia Pinot Noir from Winery Pagos de Indalia are 2015, 2014, 2011, 0 and 2012.
Informations about the Winery Pagos de Indalia
The Winery Pagos de Indalia is one of of the world's greatest estates. It offers 10 wines for sale in the of Ribera del Andarax to come and discover on site or to buy online.
The wine region of Ribera del Andarax
Andalusian IGP (2003) of the middle Río Andarax valley (Almería), high-altitude vineyards (700–900 m) on schist, clay and sandstone at the foot of the Sierra Nevada. Tempranillo, Syrah, Cabernet and Garnacha as signature reds — full-bodied with intense notes of ripe cherry, blackberry, plum, spices and a solar-balsamic touch, freshness preserved by altitude, round tannins. Macabeo, Chardonnay and Sauvignon Blanc in lively whites with citrus. Mountain Andalusian identity.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Roundup
Woody part of the grape bunch to which the berries are attached.
