Winery ViladellopsGarnatxa
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnatxa from the Winery Viladellops
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnatxa of Winery Viladellops in the region of Catalogne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Garnatxa of Winery Viladellops in the region of Catalogne often reveals types of flavors of iron, cherry or red fruit and sometimes also flavors of strawberries, raspberry or red cherry.
Food and wine pairings with Garnatxa
Pairings that work perfectly with Garnatxa
Original food and wine pairings with Garnatxa
The Garnatxa of Winery Viladellops matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, pasta alla norma or couscous without couscous maker.
Details and technical informations about Winery Viladellops's Garnatxa.
Discover the grape variety: Ugni blanc et rose
Light, simple whites or rosés with a pale robe, a lively palate and preserved acidity, showing understated aromas of white flowers, white fruits (apple) and neutral notes. Now virtually absent from commercial cultivation, preserved for its heritage value in varietal collections of the Charentes. The pink-skinned mutation of Ugni Blanc, a rare French variety studied for its genetic interest among ancient Charentes varieties.
Last vintages of this wine
The best vintages of Garnatxa from Winery Viladellops are 2019, 2018, 2011, 2017 and 2015.
Informations about the Winery Viladellops
The Winery Viladellops is one of of the world's greatest estates. It offers 12 wines for sale in the of Penedès to come and discover on site or to buy online.
The wine region of Penedès
Historic cradle of Cava (95% of Spanish output, centred on Sant Sadurní d'Anoia): traditional-method sparklers, convivial and brioche-like. Indigenous trilogy: signature Xarel-lo (body, herbaceous and almondy notes), Macabeo (apple, freshness), Parellada (floral elegance). Still wines ~80% white from the same grapes, straight and accessible. Also sunny Garnacha, Cabernet and Pinot Noir.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
