Abadal 3.9 - Abadal

Abadal 3.9 - AbadalThe Abadal 3.9 from Abadal in Catalonia offers a dense, purple-red color in the wine glass. When swirled, this red wine reveals a high density and richness, which shows in church windows on the rim of the glass. The initial nose of the Abadal 3.9 reveals mulberries, black currants and morello cherries. In addition to the fruity aspects of the bouquet, notes from barrel aging such as even more fruity-balsamic nuances are added. This dry red wine from Abadal is perfect for wine lovers who would prefer 0.0 grams of residual sugar in their wine. The Abadal 3.9 comes very close to this, as it was vinified with just 1.7 grams of residual sugar. Powerful and complex, this velvety and dense red wine presents itself on the palate. Due to the moderate acidity, the Abadal 3.9 caresses the palate with a pleasing mouthfeel without lacking freshness. On the finish, this red wine from the Catalonian wine-growing region finally delights with considerable length. Again, hints of mulberry and black currant appear. Vinification of the Abadal 3.9 from Abadal The basis for the first-class and wonderfully powerful Abadal 3.9 cuvée from Abadal is Cabernet Sauvignon and Syrah grapes. The Abadal 3.9 is quite clearly also defined by the climatic and stylistic factors of Pla de Bages DO. This Spaniard can, in the best sense of the word, be described as an Old World wine that presents itself as extraordinarily complex. After being harvested by hand, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After fermentation, the wine matures for 12 months in oak barriques. Food recommendation for the Abadal 3.9 from Abadal Enjoy this red wine from Spain ideally tempered at 15 - 18°C as an accompanying wine to lamb ragout with chickpeas and dried figs, boiled veal shoulder with beans and tomatoes, or fried calf’s liver with apples, onions and balsamic sauce.