Winery Rendé Masdéul'Ullet de Vi Negre
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 l'Ullet de Vi Negre from the Winery Rendé Masdéu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the l'Ullet de Vi Negre of Winery Rendé Masdéu in the region of Catalogne is a powerful.
Food and wine pairings with l'Ullet de Vi Negre
Pairings that work perfectly with l'Ullet de Vi Negre
Original food and wine pairings with l'Ullet de Vi Negre
The l'Ullet de Vi Negre of Winery Rendé Masdéu matches generally quite well with dishes of beef, pasta or veal such as recipes of beef colombo bourguignon style, pasta with artichoke hearts and bacon or escalope cordon bleu.
Details and technical informations about Winery Rendé Masdéu's l'Ullet de Vi Negre.
Discover the grape variety: Claverie
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, discreet aromas of white flowers and stone fruits from the Pyrenees. Productive. Often blended with Baroque, Arrufiac and Gros Manseng, contributes to South-West whites and Armagnac eau-de-vie distillation. French indigenous white variety from the South-West, mainly grown in Béarn and Tursan.
Last vintages of this wine
The best vintages of l'Ullet de Vi Negre from Winery Rendé Masdéu are 0
Informations about the Winery Rendé Masdéu
The Winery Rendé Masdéu is one of of the world's great estates. It offers 22 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
