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Photo Brega red wine
Wines D.O. Calatayud
 

Brega

0,75 L. I
93 PEÑÍN
29,51€
Product not available
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DETAILS
  • Type: Red Unfortified still wines
  • Capacity: 0, 75 L.
  • Alcohol content: 15, 0º
VINTAGES CALENDAR
  • Excellent (E)
  • Very good (MB)
  • Good (B)
  • Fair (R)
  • Deficient (D)
YEAR QUALIFICATION
  • 2023
  • 2022
  • 2021
  • 2020
YEAR QUALIFICATION
  • 2019
  • 2018
  • 2017 MB
  • 2016 MB
  • 2015 MB
  • 2014 MB
  • 2013 MB
  • 2012 E
  • 2011 E
  • 2010 E
YEAR QUALIFICATION
  • 2009 MB
  • 2008 MB
  • 2007 MB
  • 2006 B
  • 2005 E
  • 2004 MB
  • 2003 MB
  • 2002 B
  • 2001 MB
  • 2000
YEAR QUALIFICATION
  • 1999
  • 1998
  • 1997
  • 1996
  • 1995
  • 1994
  • 1993
  • 1992
  • 1991
  • 1990
SCORES BY VINTAGE

PARKER

YEAR IDENTIFICATION
2014 91

PEÑÍN

YEAR IDENTIFICATION
2016 93
2015 94
2014 93
TASTING NOTE
Colour

Clean, clear and bright. Dark maroon color with slightly violet reflections, has a high layer intensity. Very nice to look at.

AROMA:

A very well-balanced wine is perceived on the nose. Memories of the fruit stand out with good prominence, where the most ripe red stands out without shyness; raspberry jam, cherry with liqueur, and hints of currant. The aromas of aging appear well harmonized, where sweet spices such as vanilla and cinnamon are the most representative.

TASTE:

In the mouth it is very lively and with good expressiveness, it is meaty and silky but of an indisputable freshness and elegance. Tannins present and with character give it a persistent, wide, long finish and a unique balance.

MATCHING
Perfect wine to accompany Aragonese gastronomy; rice with borage and clams, strudel of Teruel ham, chicken with chilindrón, skeins and the typical and typical chiretas, are filled with rice, minced bacon, ham, parsley, garlic, cinnamon, salt and white pepper.
WHO CAN CONTRACT
We are faced with the maximum expression of the characters of the original Grenache clones. Being the highest region, the Calatayud appellation of origin produces incredibly intense but well-balanced wines, with a very lively acidity due to its considerable altitude and the slate soils give it a fairly marked minerality.

The first sources recorded in the seventh century, show the cultivation of Grenache in the Medieval Kingdom of Aragon, which extended it, crossing the Mediterranean to the south of France and Italy.

Traditional dryland cultivation. Pot-driven organic vines, grown entirely by hand with minimal handling. Vineyards planted on slopes without terraces.

After the first fermentation, it is subjected to malolactic fermentation, in French oak barrels, for twenty months. For the first ten months, 40% of the barrels are new, after the next ten they use 600 liter neutral barrels.
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