Penedès Red

It has a complex aroma with black cherries, prunes, dried fruits, cinnamon, violets, and more. When you put it in your mouth, it has a strong acidity, a rich astringency, and a mineral and spicy aftertaste. It's a very appealing wine. I recommend it as a casual drink to enjoy with your main dish. It goes well with pork knuckles and fried chicken, as well as Chinese food such as sautéed pork, and Western food such as paella and roast chicken. It's a recommended Spanish red wine.

Wine Details

• Type : Medium body
• Origin : Catalonia, Spain
• Producer : The Bartra family
• Capacity : 750ml (full bottle)
• Product name: Fruit wine

Taste

Deep garnet.
The aroma is of fruity simmered black cherries and blackcurrants, with a variety of spices such as cloves and licorice, as well as violets.
When you put it in your mouth, the concentrated fruitiness is supported by a very well-balanced acidity.

Grape varieties (click on the variety name to go to the explanation page for each variety)

Merlot , Tempranillo

Food that goes well with wine

Western: Prosciutto, of course, but also pate and roast beef and pork (with blackcurrant or berry sauces) Japanese: Braised pork, fried chicken Chinese: Chinjaoroshi, Peking duck (suitable for Chinese sweet miso paste Tenmenjan) When the staff visited, I was surprised at how perfectly it went with the oven-roasted strawberries that were served as dessert. Strawberries are roasted in a medium-heat oven for 5-10 minutes and lightly sprinkled with mixed peppers (a mix of black, pink, white and green).

Food that goes well with red wine from Penedès

About the Bartra family

Vega de Ribes (House of Bartra)

Organic history: Since 1981

It is located in the Catalonia region along the border between Spain and France. It is the second most highly rated wine producing region in Spain after Rioja, which is said to be the best wine producing region in Spain. The Bartra family has been a wine farmer since 1540. Currently, Enric, the 20th generation, runs the farm jointly with his cousin. The conversion to organic was triggered by his cousin's interest, and in 1981 they switched to organic farming "for the sake of the family, consumer safety, and environmental conservation." Enric is a member of the Slow Food Association and is also working on cultivating grape varieties that are in danger of extinction. Among them, "Malvalla de Sigges" is a very valuable variety, and has received the "Ark of Taste Award" from the Slow Food Association as a variety that should be preserved for the next generation. Although Malvaja is a variety that requires more care than other grapes, they are proud to grow this rare and original variety.