Winery Mas de SubiràTinto
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 game (deer, venison).
Taste structure of the Tinto from the Winery Mas de Subirà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Mas de Subirà 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 Tinto of Winery Mas de Subirà in the region of Catalogne often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, minerality or tobacco.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Mas de Subirà matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef enchilladas au gratin, lamb kebab or cassoulet with duck confit.
Details and technical informations about Winery Mas de Subirà's Tinto.
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 Tinto from Winery Mas de Subirà are 2017, 2011, 2009, 2016 and 2012.
Informations about the Winery Mas de Subirà
The Winery Mas de Subirà is one of of the world's greatest estates. It offers 1 wines for sale in the of Priorat to come and discover on site or to buy online.
The wine region of Priorat
Mythical Catalan terroir, DOCa (Spain's summit alongside Rioja). Powerful, concentrated reds with signature notes of candied black fruits (blackberry, black cherry), graphite, schist, garrigue, cocoa and liquorice, firm tannins and a mineral palate strung by the "llicorella" (black schist and quartz forcing roots down to 20 m). Old vines of Garnacha (roundness) and Cariñena (Samsó, structure). Exceptional ageing.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
