Winery Vinyes de l’AlbaSumoll
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 poultry, beef or veal.
Taste structure of the Sumoll from the Winery Vinyes de l’Alba
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sumoll of Winery Vinyes de l’Alba 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 Sumoll of Winery Vinyes de l’Alba in the region of Catalogne often reveals types of flavors of earth, oak.
Food and wine pairings with Sumoll
Pairings that work perfectly with Sumoll
Original food and wine pairings with Sumoll
The Sumoll of Winery Vinyes de l’Alba matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini, thai coconut chicken with black mushrooms or veal cutlets with savoy tomme.
Details and technical informations about Winery Vinyes de l’Alba's Sumoll.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Sumoll from Winery Vinyes de l’Alba are 2015, 2016, 0
Informations about the Winery Vinyes de l’Alba
The Winery Vinyes de l’Alba is one of of the world's greatest estates. It offers 5 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
