Winery PuiggrosExedra Amphora Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Exedra Amphora Tinto from the Winery Puiggros
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Exedra Amphora Tinto of Winery Puiggros in the region of Catalogne is a powerful.
Food and wine pairings with Exedra Amphora Tinto
Pairings that work perfectly with Exedra Amphora Tinto
Original food and wine pairings with Exedra Amphora Tinto
The Exedra Amphora Tinto of Winery Puiggros matches generally quite well with dishes of beef, pasta or veal such as recipes of roast pork with pineapple, three ways to prepare chinese noodles or veal saltimbocca.
Details and technical informations about Winery Puiggros's Exedra Amphora Tinto.
Discover the grape variety: Cornalin
Structured, elegant age-worthy reds with a deep ruby robe, fine tannins and an ample palate with fine acidity, showing signature aromas of red fruits (cherry, raspberry), spices, violet and leather notes. Characteristic alpine profile. Star of the great Valaisan reds, producing age-worthy wines on the sun-drenched slopes of the Swiss Rhône valley. Autochtone black variety of Valais, Switzerland, identical to Rouge du Pays.
Last vintages of this wine
The best vintages of Exedra Amphora Tinto from Winery Puiggros are 2018, 0
Informations about the Winery Puiggros
The Winery Puiggros is one of of the world's greatest estates. It offers 13 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
