Winery PardasCollita Roja
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 Collita Roja from the Winery Pardas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Collita Roja of Winery Pardas 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 Collita Roja of Winery Pardas in the region of Catalogne often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Collita Roja
Pairings that work perfectly with Collita Roja
Original food and wine pairings with Collita Roja
The Collita Roja of Winery Pardas matches generally quite well with dishes of beef, pasta or veal such as recipes of american fillet (belgian-style beef tartar), macaroni and cheese gratin or veal axoa (basque country).
Details and technical informations about Winery Pardas's Collita Roja.
Discover the grape variety: Pinenc
Structured, deeply coloured reds with a dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), red pepper (hallmark), spices and herbaceous notes. Fine ageing potential, defining the identity of Béarn and Aveyron. Essential component of Madiran AOC and Pacherenc du Vic-Bilh AOC. Synonym of Fer Servadou in Madiran, also called Braucol in Gaillac and Mansois in Marcillac. South-West French variety.
Last vintages of this wine
The best vintages of Collita Roja from Winery Pardas are 2008, 2015, 2011, 2014 and 2013.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
