Winery Mas BertranNutt Sumoll
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nutt Sumoll from the Winery Mas Bertran
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nutt Sumoll of Winery Mas Bertran in the region of Catalogne is a with a nice freshness.
Food and wine pairings with Nutt Sumoll
Pairings that work perfectly with Nutt Sumoll
Original food and wine pairings with Nutt Sumoll
The Nutt Sumoll of Winery Mas Bertran matches generally quite well with dishes of beef, pasta or veal such as recipes of sloth pork loin, spaghetti all 'amatriciana or curried veal roulades.
Details and technical informations about Winery Mas Bertran's Nutt Sumoll.
Discover the grape variety: Peloursin
Structured, colored reds with a dark ruby robe, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and peppery notes. Now rare, preserved for its outstanding genetic heritage value. Survives in a few heritage plots in Dauphiné and varietal collections. Indigenous French black variety from Dauphiné and Isère, parent of the American Durif (Petite Sirah), studied as an ancient variety.
Last vintages of this wine
The best vintages of Nutt Sumoll from Winery Mas Bertran are 0
Informations about the Winery Mas Bertran
The Winery Mas Bertran is one of of the world's greatest estates. It offers 15 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
