Winery Mas CandiVincle Mandó
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 Vincle Mandó from the Winery Mas Candi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vincle Mandó of Winery Mas Candi in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Vincle Mandó
Pairings that work perfectly with Vincle Mandó
Original food and wine pairings with Vincle Mandó
The Vincle Mandó of Winery Mas Candi matches generally quite well with dishes of beef, pasta or veal such as recipes of grandma melanie's cassoulet, pasta and peppers or veal shoulder with cream and tarragon.
Details and technical informations about Winery Mas Candi's Vincle Mandó.
Discover the grape variety: Rondinella
Light, fruity reds with a pale robe, discreet tannins and fresh acidity, showing aromas of red cherry, wild strawberry, gentle spice and herbal notes. A faithful companion to Corvina in the typical Valpolicella blends: fresh, gulpable Bardolino DOC, Valpolicella DOC, concentrated Amarone DOCG and sweet Recioto DOCG. A productive autochthonous variety from Veneto.
Last vintages of this wine
The best vintages of Vincle Mandó from Winery Mas Candi are 0, 2013
Informations about the Winery Mas Candi
The Winery Mas Candi is one of of the world's great estates. It offers 25 wines for sale in the of Catalogne to come and discover on site or to buy online.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
