Winery René BarbierViña Augusta Semidulce
White wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Viña Augusta Semidulce of Winery René Barbier in the region of Catalogne often reveals types of flavors of pineapple, citrus or apples and sometimes also flavors of peach, apricot or lemon.
Food and wine pairings with Viña Augusta Semidulce
Pairings that work perfectly with Viña Augusta Semidulce
Original food and wine pairings with Viña Augusta Semidulce
The Viña Augusta Semidulce of Winery René Barbier matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sea bream with white wine, baeckeoffe with fish or express cherry clafoutis.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Viña Augusta Semidulce from Winery René Barbier are 2016, 2018, 2017, 2012 and 2013.
Informations about the Winery René Barbier
The Winery René Barbier is one of of the world's greatest estates. It offers 43 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
