Winery Martín FaixóCadac
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.
The Cadac of the Winery Martín Faixó is in the top 10 of wines of Empordà.
Taste structure of the Cadac from the Winery Martín Faixó
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cadac of Winery Martín Faixó 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 Cadac of Winery Martín Faixó in the region of Catalogne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, black fruit.
Food and wine pairings with Cadac
Pairings that work perfectly with Cadac
Original food and wine pairings with Cadac
The Cadac of Winery Martín Faixó matches generally quite well with dishes of beef, pasta or veal such as recipes of harira de mamie (moroccan soup), pasta romantica or sliced endives with ham.
Details and technical informations about Winery Martín Faixó's Cadac.
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 Cadac from Winery Martín Faixó are 2006, 2007, 2005, 0 and 2009.
Informations about the Winery Martín Faixó
The Winery Martín Faixó is one of of the world's greatest estates. It offers 9 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
