Winery Oller del MasCollecció Samsó - Garnatxa
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Collecció Samsó - Garnatxa of Winery Oller del Mas in the region of Catalogne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Collecció Samsó - Garnatxa
Pairings that work perfectly with Collecció Samsó - Garnatxa
Original food and wine pairings with Collecció Samsó - Garnatxa
The Collecció Samsó - Garnatxa of Winery Oller del Mas matches generally quite well with dishes of beef or mature and hard cheese such as recipes of scottish haggis or simple chicken salad (leftover chicken).
Details and technical informations about Winery Oller del Mas's Collecció Samsó - Garnatxa.
Discover the grape variety: Pinella blanca
Dry, fresh and lively whites with a pale golden robe, supple palate and preserved acidity; discreet aromas of white-fleshed fruits (apple, pear), white flowers and subtle herbal notes. Also made as a local sparkling wine. Confidential in the Treviso province, lending itself to a few heritage Venetian blends. Autochthonous white grape of Veneto, cultivated in confidential quantities.
Last vintages of this wine
The best vintages of Collecció Samsó - Garnatxa from Winery Oller del Mas are 2016, 2015, 0
Informations about the Winery Oller del Mas
The Winery Oller del Mas is one of of the world's greatest estates. It offers 23 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
