Winery ViladellopsTinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Tinto from the Winery Viladellops
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto of Winery Viladellops in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Tinto of Winery Viladellops in the region of Catalogne often reveals types of flavors of oaky, minerality or vanilla and sometimes also flavors of leather, black fruits or black currant.
Food and wine pairings with Tinto
Pairings that work perfectly with Tinto
Original food and wine pairings with Tinto
The Tinto of Winery Viladellops matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed zucchini, multicoloured butterfly pasta or lamb tagine with prunes and almonds.
Details and technical informations about Winery Viladellops's Tinto.
Discover the grape variety: Brachet
Light, fruity reds with a clear ruby robe, soft tannins and an airy palate with preserved acidity on red fruit (cherry, raspberry) and Mediterranean spices from the Nice terroir. Airy profile. Blended into Bellet AOC wines, contributing to the unique identity of Nice wines alongside Folle Noire and Braquet. No kinship with Piedmontese Brachetto. Autochthonous black Provençal variety from the Alpes-Maritimes.
Last vintages of this wine
The best vintages of Tinto from Winery Viladellops are 2016, 2017, 2013, 2012 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: 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.
