Winery PuiggrosImpossible Garnatxa Blanca
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Impossible Garnatxa Blanca of Winery Puiggros in the region of Catalogne often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Impossible Garnatxa Blanca
Pairings that work perfectly with Impossible Garnatxa Blanca
Original food and wine pairings with Impossible Garnatxa Blanca
The Impossible Garnatxa Blanca of Winery Puiggros matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of sublime salmon (stuffed salmon), marinated mussels with parsley or mediterranean cake with parmesan and coppa gratin.
Details and technical informations about Winery Puiggros's Impossible Garnatxa Blanca.
Discover the grape variety: Albarino
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of citrus, white peach, apricot, white flowers, passion fruit and characteristic Atlantic saline-iodine notes. Tonic and long finish. Absolute star of Rías Baixas DO in Galicia (Spain) and signature of Portuguese Vinho Verde as Alvarinho (Monção e Melgaço). Native Iberian variety, exported to Uruguay, California and New Zealand.
Last vintages of this wine
The best vintages of Impossible Garnatxa Blanca from Winery Puiggros are 0, 2018
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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
