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Cap De Trons

Penedès Cabernet Sauvignon, Merlot, Syrah

Ferre I Catasus Cap De Trons is a captivating red wine from the renowned Penedès region, expertly crafted from a blend of Cabernet Sauvignon, Merlot, and Syrah. This harmonious combination showcases a full-bodied character that envelops the palate with luxurious layers of flavor. The acidity is bright and mouthwatering, providing a refreshing lift to balance the richness of the fruit. With a pronounced fruit intensity, expect an array of ripe dark fruits, such as blackcurrant and plum, complemented by subtle herbal and spice notes. The tannins are notably structured, giving the wine a firm backbone that promises aging potential. Overall, Ferre I Catasus Cap De Trons presents a well-rounded profile that is dry and inviting, making it an excellent choice for both special occasions and everyday enjoyment.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

Baking Spice

Baking Spice

Flavor profile:


Acidity Low

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Mild

Low Pronounced

Region:


Penedès

Rising from the Mediterranean Sea like a stepladder, northeast Spain's mountainous Penedès region has three microclimates, ranging from warm to cool. While this means the region can produce an eclectic selection of red and white wines, Penedès is mainly known for one thing—cava. Made in the labor-intensive "traditional method" like champagne, Spain's signature sparkling wine is produced using the local grape varieties Macabeo, Xarel·lo and Parellada. In this budget-friendly alternative to France's famous fizz, you'll enjoy flavors of almond, lime and yellow apple, making it a great choice for Mexican food. The DO (Denominación de Origen) category within Spain’s wine classifications is the largest portion within the country’s pyramid of quality. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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