Winery Serres de LlevantNegre
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 Negre from the Winery Serres de Llevant
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negre of Winery Serres de Llevant in the region of Iles Baléares is a powerful.
Food and wine pairings with Negre
Pairings that work perfectly with Negre
Original food and wine pairings with Negre
The Negre of Winery Serres de Llevant matches generally quite well with dishes of beef, pasta or veal such as recipes of blanquette of monkfish with small vegetables, spaghetti carbonara or roast veal orloff.
Details and technical informations about Winery Serres de Llevant's Negre.
Discover the grape variety: Négrette
Supple, perfumed reds with a deep ruby robe, smooth tannins and a round palate, with intense, characteristic aromas of violet, red fruit (raspberry, blackcurrant), liquorice, soft spice and peppery notes. Gourmand finish; best young or short ageing. The near-exclusive star of Fronton AOC north of Toulouse (minimum 50% in blends), also made as expressive rosés. Autochthonous South-West French variety, possibly brought from Cyprus by the Knights Hospitaller.
Last vintages of this wine
The best vintages of Negre from Winery Serres de Llevant are 0
Informations about the Winery Serres de Llevant
The Winery Serres de Llevant is one of of the world's greatest estates. It offers 4 wines for sale in the of Iles Baléares to come and discover on site or to buy online.
The wine region of Iles Baléares
Spanish Mediterranean archipelago (Majorca, Minorca, Ibiza), warm insular climate, limestone soils. Manto Negro (Majorca, 320 ha, native): supple and silky with red cherry, raspberry, plum, Mediterranean herbs and spicy hint, fine tannins and moderate alcohol. Round and fragrant Callet (native) solo or blended (young and rosé). Cabernet and Merlot for ageing cuvées.
The word of the wine: Assemblage (Champagne)
In Champagne, it is the art of blending still wines from different grape varieties (pinot meunier, pinot noir, chardonnay), from different terroirs (villages, areas) and often from different years. The incorporation of older wines, called reserve wines, allows for greater aromatic complexity.
