Winery PerlatSelecció Especial Numerada
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 beef, lamb or pasta.
Taste structure of the Selecció Especial Numerada from the Winery Perlat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selecció Especial Numerada of Winery Perlat in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selecció Especial Numerada
Pairings that work perfectly with Selecció Especial Numerada
Original food and wine pairings with Selecció Especial Numerada
The Selecció Especial Numerada of Winery Perlat matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison leg in casserole, generous flaky quiche or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Perlat's Selecció Especial Numerada.
Discover the grape variety: Saperavi
Deeply coloured, powerful reds with inky robe (teinturier grape with red flesh) and tight tannins, with intense aromas of blackberry, blackcurrant, black plum, spices, leather and balsamic notes. High acidity and fine ageing potential. Often made by the ancestral qvevri method (buried clay jar), it signs the great Georgian reds of Kakheti (Mukuzani, Kvareli, Napareuli). Also in Russia, Ukraine and Australia. Ancient Georgian variety.
Last vintages of this wine
The best vintages of Selecció Especial Numerada from Winery Perlat are 2010, 2006, 0
Informations about the Winery Perlat
The Winery Perlat is one of of the world's greatest estates. It offers 16 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
Catalan ring encircling the Priorat (Tarragona): signature Garnacha and Cariñena as king reds — concentrated and sunny with notes of ripe black fruits (blackberry, blackcurrant, plum), garrigue, Mediterranean herbs, liquorice and a mineral touch, fleshy tannins and a moreish finish, more accessible and fruity than Priorat. Syrah and Cabernet as backup. A few whites (Garnacha Blanca, Macabeu). DO (2001), schists ("llicorella") and clay-limestones, Mediterranean-continental climate.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
