Winery Terra RemotaGarnatxa Negra
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnatxa Negra from the Winery Terra Remota
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnatxa Negra of Winery Terra Remota in the region of Catalogne is a powerful.
Food and wine pairings with Garnatxa Negra
Pairings that work perfectly with Garnatxa Negra
Original food and wine pairings with Garnatxa Negra
The Garnatxa Negra of Winery Terra Remota matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, tagliatelle with carbonara or tajine with 2 meats and preserved lemons.
Details and technical informations about Winery Terra Remota's Garnatxa Negra.
Discover the grape variety: Chatus
Chatus noir is a grape variety that originated in France (Cévennes). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Chatus noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Terra Remota
The Winery Terra Remota is one of of the world's great estates. It offers 13 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.
News related to this wine
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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.
