Winery La PlacetaNegre
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Negre from the Winery La Placeta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negre of Winery La Placeta in the region of Catalogne is a powerful.
Food and wine pairings with Negre
Pairings that work perfectly with Negre
Original food and wine pairings with Negre
The Negre of Winery La Placeta matches generally quite well with dishes of beef, pasta or veal such as recipes of beef lark, soy and shrimp noodles or pork tenderloin with mushroom sauce.
Details and technical informations about Winery La Placeta's Negre.
Discover the grape variety: Semidano
Cultivated for a very long time in Sardinia (Italy) where it occupied an important place before the phylloxera crisis... it is almost unknown in France.
Informations about the Winery La Placeta
The Winery La Placeta is one of of the world's great estates. It offers 10 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
The wine region of Montsant is located in the region of Tarragona of Catalogne of Spain. Wineries and vineyards like the Domaine Espectacle del Montsant or the Domaine Serra Barcelo produce mainly wines red, white and pink. The most planted grape varieties in the region of Montsant are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Montsant often reveals types of flavors of earth, cola or melon and sometimes also flavors of nutty, stone or pear.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
News related to this wine
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The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
