Winery Vins de PedraPicapedra Negre
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Picapedra Negre from the Winery Vins de Pedra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Picapedra Negre of Winery Vins de Pedra in the region of Catalogne is a powerful.
Food and wine pairings with Picapedra Negre
Pairings that work perfectly with Picapedra Negre
Original food and wine pairings with Picapedra Negre
The Picapedra Negre of Winery Vins de Pedra matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish with vegetable tagliatelle, seafood lasagna or escalope cordon bleu.
Details and technical informations about Winery Vins de Pedra's Picapedra Negre.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Picapedra Negre from Winery Vins de Pedra are 2019, 0
Informations about the Winery Vins de Pedra
The Winery Vins de Pedra is one of of the world's greatest estates. It offers 6 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
