Winery Vin des PotesHistoria de VI
Red wine
This wine is a blend of 2 varietals which are the Parellada and the Tempranillo.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Historia de VI from the Winery Vin des Potes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Historia de VI of Winery Vin des Potes in the region of Catalogne is a powerful with a nice freshness.
Food and wine pairings with Historia de VI
Pairings that work perfectly with Historia de VI
Original food and wine pairings with Historia de VI
The Historia de VI of Winery Vin des Potes matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, the corsican soup or roast veal in the oven.
Details and technical informations about Winery Vin des Potes's Historia de VI.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Historia de VI from Winery Vin des Potes are 2018
Informations about the Winery Vin des Potes
The Winery Vin des Potes is one of of the world's greatest estates. It offers 18 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.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
