Winery PardasAspriu Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Aspriu Tinto of the Winery Pardas is in the top 10 of wines of Penedès.
Taste structure of the Aspriu Tinto from the Winery Pardas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aspriu Tinto of Winery Pardas in the region of Catalogne is a powerful.
Wine flavors and olphactive analysis
On the nose the Aspriu Tinto of Winery Pardas in the region of Catalogne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Aspriu Tinto
Pairings that work perfectly with Aspriu Tinto
Original food and wine pairings with Aspriu Tinto
The Aspriu Tinto of Winery Pardas matches generally quite well with dishes of beef, pasta or veal such as recipes of barbecued prime rib with coarse salt, pasta with auvergne blue cheese or veal tagine with peas.
Details and technical informations about Winery Pardas's Aspriu Tinto.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Aspriu Tinto from Winery Pardas are 2011, 2009, 2007, 0 and 2012.
Informations about the Winery Pardas
The Winery Pardas is one of of the world's greatest estates. It offers 11 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
