Winery SolergibertSumoll Negre
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sumoll Negre from the Winery Solergibert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sumoll Negre of Winery Solergibert in the region of Catalogne is a .
Food and wine pairings with Sumoll Negre
Pairings that work perfectly with Sumoll Negre
Original food and wine pairings with Sumoll Negre
The Sumoll Negre of Winery Solergibert matches generally quite well with dishes of beef, pasta or veal such as recipes of beer goulash, pasta shells or bites of cheese.
Details and technical informations about Winery Solergibert's Sumoll Negre.
Discover the grape variety: Carcajolo Nero
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and island garrigue notes. Airy profile, best drunk young. Features in Vin de Corse AOC and IGP Île de Beauté blends, preserved for its insular heritage value. Native Corsican black grape, grown on a few hectares in Corse-du-Sud.
Last vintages of this wine
The best vintages of Sumoll Negre from Winery Solergibert are 0, 2015, 2014
Informations about the Winery Solergibert
The Winery Solergibert is one of of the world's greatest estates. It offers 12 wines for sale in the of Pla de Bages to come and discover on site or to buy online.
The wine region of Pla de Bages
Small Catalan DO 50 km northwest of Barcelona, clay-limestone basin at 200-500 m, dry Mediterranean-continental climate. Picapoll is the signature white king (indigenous): lively and aromatic with green apple, citrus, lavender, thyme, rosemary and pine touch — imprint of Mediterranean herbs. Tense Macabeo and Parellada (Cava grapes). Ull de Llebre (Tempranillo) fruity red, dense Cabernet, Merlot, Syrah.
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
