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VallDolina "Bonnesvalls" negre

Vinification: Wine made by cold pre-fermentation maceration for 4 days. After a prolonged maceration in order to extract a good tannic structure, alcoholic fermentation at a temperature of 26-28ºC and subsequent malolactic in stainless steel tanks, it is aged and rested in second-hand barrels for twelve years. months and a maturation in bottle. It was not clarified or stabilized in the cold. A slight filtering was done. This wine can be tasted immediately, although it will evolve positively in the coming years.

Tasting note:

Color : Ruby with violet reflections.

Aroma : On the nose fruity (ripe plum) and mineral, with notes of spices (pepper), undergrowth and shrubs (thyme) on a background of incense

Taste : Good entry, wide and with volume. Balanced, fine and soft tannins. Highlights the silkiness and memories of licorice. It leaves a long trail and a happy memory.

Gastronomy:Indisputable to accompany the most typical meat dishes (roasts and stews) of Mediterranean cuisine cooked with traditional herbs and spices. Excellent with sheep cheeses.

Serve at 17 ° C