Winery La BoteraVila-Closa Negre Bota
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 Vila-Closa Negre Bota from the Winery La Botera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vila-Closa Negre Bota of Winery La Botera in the region of Catalogne is a powerful.
Food and wine pairings with Vila-Closa Negre Bota
Pairings that work perfectly with Vila-Closa Negre Bota
Original food and wine pairings with Vila-Closa Negre Bota
The Vila-Closa Negre Bota of Winery La Botera matches generally quite well with dishes of beef, pasta or veal such as recipes of picadillo, pasta with tuna or simple veal sauté.
Details and technical informations about Winery La Botera's Vila-Closa Negre Bota.
Discover the grape variety: Picolit noir
Light, fruity reds with a clear ruby colour, silky tannins and an airy palate, with aromas of red fruits (cherry, raspberry) and delicate floral notes. Discreet Friulian profile. Very rare, preserved for its heritage value, this dark-skinned mutation of the white Picolit survives in a few heritage plots in Friuli. An ancient north-east Italian variety.
Last vintages of this wine
The best vintages of Vila-Closa Negre Bota from Winery La Botera are 2015, 0
Informations about the Winery La Botera
The Winery La Botera is one of of the world's great estates. It offers 14 wines for sale in the of Terra Alta to come and discover on site or to buy online.
The wine region of Terra Alta
Southernmost DO of Catalonia south of Tarragona, world kingdom of white Grenache (33% of the planet's white Grenache, 75% of Spain's). Broad, sun-soaked whites with signature notes of ripe pear, yellow peach, white flowers, fennel, anise and a toasted hazelnut touch, a round and warm palate — powerful and high in alcohol. Dense reds of Garnacha Tinta (blackberry, black cherry, garrigue) and Carinena (licorice, spice). Dry, sunny climate, clay-limestone terraced soils.
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: Sulphating
Treatment, formerly practiced with copper sulfate, applied to the vine to prevent cryptogamic diseases.
