Winery Vella FronteraSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Vella Frontera matches generally quite well with dishes of beef, pasta or veal such as recipes of bernard's potée, eggplant lasagna or veal colombo.
Details and technical informations about Winery Vella Frontera's Syrah.
Discover the grape variety: Fogoneu
Light, fruity reds with a clear ruby robe, supple tannins and a light palate with moderate acidity, featuring signature aromas of red fruits (cherry, strawberry), Mediterranean herbs and notes of the insular maquis. Airy profile. Traditional component of Pla i Llevant DO blends in Majorca, contributing to the typicity of Balearic island wines. Spanish autochthonous black variety from the Balearic Islands, grown mainly in Majorca.
Informations about the Winery Vella Frontera
The Winery Vella Frontera is one of of the world's greatest estates. It offers 3 wines for sale in the of Côtes Catalanes to come and discover on site or to buy online.
The wine region of Côtes Catalanes
Expressive Roussillon heartland: signature Grenache Noir as the red king — fleshy and sunny with notes of ripe cherry, raspberry, garrigue, spices and a peppery touch, round tannins and generous alcohol on schist. Deep Syrah, dense Carignan and Mourvèdre as support. Grenache Gris/Blanc, Macabeu and Vermentino in round whites (fennel, citrus, flowers). Aromatic Muscats.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
