Winery Parés BaltàNeolític Sumoll
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Neolític Sumoll from the Winery Parés Baltà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neolític Sumoll of Winery Parés Baltà in the region of Catalogne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Neolític Sumoll of Winery Parés Baltà in the region of Catalogne often reveals types of flavors of red fruit.
Food and wine pairings with Neolític Sumoll
Pairings that work perfectly with Neolític Sumoll
Original food and wine pairings with Neolític Sumoll
The Neolític Sumoll of Winery Parés Baltà matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue vigneronne au vin rouge, pad thai or festive chinese fondue.
Details and technical informations about Winery Parés Baltà's Neolític Sumoll.
Discover the grape variety: Irsay Oliver
Aromatic and fruity dry and semi-dry whites, pale golden colour, supple mouth with preserved acidity, with intense muscat signature aromas (rose, white flowers), peach, citrus and exotic notes. For early drinking. Early-ripening. Grown in Hungary, Slovakia and the Czech Republic for immediately enjoyable aromatic whites. Hungarian white grape (Irsai Olivér), bred in 1930 (Pozsonyi Fehér x Pearl of Csaba).
Last vintages of this wine
The best vintages of Neolític Sumoll from Winery Parés Baltà are 2017, 0, 2019
Informations about the Winery Parés Baltà
The Winery Parés Baltà is one of of the world's great estates. It offers 77 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
