Winery AbadalNuat
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Nuat of Winery Abadal in the region of Catalogne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Winery Abadal's Nuat.
Discover the grape variety: Bondola noire
Light and rustic reds with a clear ruby colour, silky tannins and an airy palate with preserved acidity, featuring signature aromas of cherry, alpine herbs and rustic Ticinese notes. Drink-young profile. Preserved by a few winegrowers attached to traditional Ticinese and alpine viticulture, it bears witness to an alpine ampelographic heritage. Autochthonous black grape from Ticino, grown almost exclusively in Ticino (Italian-speaking Switzerland).
Last vintages of this wine
The best vintages of Nuat from Winery Abadal are 2016, 2015, 2017, 2011 and 2008.
Informations about the Winery Abadal
The Winery Abadal is one of of the world's greatest estates. It offers 21 wines for sale in the of Pla de Bages to come and discover on site or to buy online.
The wine region of Pla de Bages
Small Catalan DO 50 km northwest of Barcelona, clay-limestone basin at 200-500 m, dry Mediterranean-continental climate. Picapoll is the signature white king (indigenous): lively and aromatic with green apple, citrus, lavender, thyme, rosemary and pine touch — imprint of Mediterranean herbs. Tense Macabeo and Parellada (Cava grapes). Ull de Llebre (Tempranillo) fruity red, dense Cabernet, Merlot, Syrah.
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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
