Abadia de Poblet 2016
Vins Abadia de Poblet (Conca de Barbera)
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Technical sheet · Abadia de Poblet
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Description · Vins Abadia de Poblet
Abadia de Poblet 2016 (Trepat, Garnacha, Garrut and Ull de Llebre)
- View: cherry red color with maroon trim. Middle layer.
- Nose: aroma of fresh red fruit, with spicy notes of clove, white pepper, fine wood and minerals.
- Mouth: fresh, structured, enveloping, light, juicy, large and good acidity. Flavored red fruit, spices, caramel and toasted tones breeding. Final good length.
APPELLATION: Conca de Barbera.
VINEYARD: Abbey of Poblet.
GRAPES: 40% Trepat, 20% Garrut, Grenache 20% and 20% of Llebre Ull.
AGEING: in foudres four thousand liters for Trepat and Garrut varietal, and cement tanks for one year for others.
PREPARATION: Abadia de Poblet red has been created with great zonal personality, rescuing indigenous varieties and the winemaking tradition of yesteryear initiated by the monks of the Cistercian order which included wine in large tanks, aging in fudres and non-invasive techniques with nature. This wine is made from varietals Trepal, Garrut, Garnacha and Ull de Llebre. The Trepat grape, which is native and unique O.D. Conca Barberà is in planted vineyards since the early twentieth century, in poor soils and altitudes between 500 and 600 meters above sea level. This variety has low yields which gives concentration and essence of the land of origin. The Garrut comes from vineyards with soils with slate and sand mixture richer than the Trepat varietal. Grenache and Ull de Llebre are grown in vineyards with slate floors and clay, oriented northeast, about 700 meters high.
WINE PAIRING: red and white meats, roasts, cheeses, hams and sausages.
RECOMMENDED SERVING TEMPERATURE: 16 - 18 °C
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More reviews about Abadia de Poblet 2016
Posted on 13/05/19 at 12.34
- View: garnet red color.
- Aroma fresh red fruit, acetone, clove, white pepper, and fine mineral wool.
- Boca fresh, structured, envelope, light, juicy, full, good acidity. berry fruit, spices, caramel, burnt notes earned. The finish is long.
APPELLATION: Conca de Barbera
VINEYARD: Abbey of Poblet.
GRAPES: Trepat 40%, 20% Garrut, 20% and 20% Grenache
AGEING: Trepat and Garrut, four thousand liters barrels Garnachat and Ull Llebre in concrete tanks for one year.
PREPARATION: The native grape varieties and wine of ancient tradition begun by the Cistercian monks were privileged: Wine in large cellar, barrel aging and non-invasive techniques. Trepal derivative varietals Garrut, Garnacha and Tempranillo Ull. The Trepat, autochthonous and unique variety of OD Barbera, was planted in the twentieth century in poor soils, between 500 and 600 meters. This little product that gives you focus and essence of its terroir. The Garrut comes soil with a mixture of shale and sand, richer than Trepat. Garnacha grapes and Ull de Llebre come from shale and clay soils, the oriented northeast, about 700 m.
PAIRING: Red meat, white, grilled,
RECOMMENDED TEMPERATURE SERVICE: 16-18 °C
ALCOHOL: 14.0 °C
Summary of ratings
Reviews about other vintages
Reviews about Abadia de Poblet 2009
Pinot Noir wines are reds more versatile combination; its elegance and finesse make a splendid fellow bullebesa soup, a risotto, a pate, any fish with enough texture (tuna, salmon, monkfish ,.) and its tannin it combines perfectly with hunting, duck, pheasant, veal, etc. Cream cheese, either cow or goat will always be a very special pairing for our wine. A garrison star; any accompaniment from mushrooms.
Reviews about Abadia de Poblet 2005
- Tasting notes: Colour: cherry, garnet rim. Nose: expressive, elegant,
warm, candied fruit, sweet spices. Palate: flavourful, spicy,
aged character, good finish.
- Score: 89