Winery Mont RubíGaintus Sumoll
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.
Taste structure of the Gaintus Sumoll from the Winery Mont Rubí
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gaintus Sumoll of Winery Mont Rubí 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 Gaintus Sumoll of Winery Mont Rubí in the region of Catalogne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Gaintus Sumoll
Pairings that work perfectly with Gaintus Sumoll
Original food and wine pairings with Gaintus Sumoll
The Gaintus Sumoll of Winery Mont Rubí matches generally quite well with dishes of beef, veal or poultry such as recipes of boeuf en daube, tournedos rossini with port sauce or yakitori chicken (japanese).
Discover the grape variety: Sumoll
Light and elegant reds with a clear ruby robe, smooth tannins and a supple palate, with signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (garrigue), spices and mineral notes. An airy profile to drink young or with short cellaring. Preserved for its heritage value, it produces artisanal Catalan cuvées from Penedès and Tarragona. Native Spanish black grape from Catalonia, nearly extinct then recently rediscovered.
Last vintages of this wine
The best vintages of Gaintus Sumoll from Winery Mont Rubí are 2015, 2011, 2010, 2009 and 0.
Informations about the Winery Mont Rubí
The Winery Mont Rubí is one of of the world's greatest estates. It offers 32 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
