The Abadia de Poblet is a red wine from Conca de Barbera produced by Vins Abadia de Poblet made of garró, garnacha negra, ull de llebre, trepat, tempranillo, garrut and garnacha. The Abadia de Poblet is the ideal red to combine with hard cheese and cheese. Uvinum users reviewed this red wine with 4 of 5 points.
- 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”
“Abadia de Poblet Red wine has three things: freshness, fruit and personality area. Represents for us a clear example of what a wine Conca de Barbera. It is the expression of the varietal wine that locate their place of origin. Parenting, very respectful, takes place in foudres four thousand liters cement vats for a year. We find a wine markedly from the Conca, with typical hints of white pepper from the Trepat, accompanied by Garrut you saw the backbone of the wine, Garnatxa the golosa part, enveloping and all-rounded with Ull de llebre.”