Winery TayaimgutFrsssc Tinto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Frsssc Tinto from the Winery Tayaimgut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frsssc Tinto of Winery Tayaimgut in the region of Catalogne is a powerful.
Food and wine pairings with Frsssc Tinto
Pairings that work perfectly with Frsssc Tinto
Original food and wine pairings with Frsssc Tinto
The Frsssc Tinto of Winery Tayaimgut matches generally quite well with dishes of beef, lamb or veal such as recipes of piglet shoulder with melting baked apples, braised lamb with peppers or blanquette of veal.
Details and technical informations about Winery Tayaimgut's Frsssc Tinto.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Frsssc Tinto from Winery Tayaimgut are 0
Informations about the Winery Tayaimgut
The Winery Tayaimgut is one of of the world's greatest estates. It offers 11 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
