Winery RonarNatural Fermented
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Natural Fermented from the Winery Ronar
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Natural Fermented of Winery Ronar in the region of Catalogne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Natural Fermented
Pairings that work perfectly with Natural Fermented
Original food and wine pairings with Natural Fermented
The Natural Fermented of Winery Ronar matches generally quite well with dishes of beef, pasta or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., spaghetti with salmon or tanjia.
Details and technical informations about Winery Ronar's Natural Fermented.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Last vintages of this wine
The best vintages of Natural Fermented from Winery Ronar are 0
Informations about the Winery Ronar
The Winery Ronar is one of of the world's greatest estates. It offers 4 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
