Red Wines D.O. Catalunya

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Buy Red Wines DO Catalunya

The red wines of the DO Catalunya are recognized for their diversity and quality. Side. Catalonia covers the entire region, the province of Barcelona, Tarragona, Lleida, and Girona. This designation of origin is known for its innovative approach and for the use of a variety of both local and international grapes. The red wines of DO Catalunya are a sample of the diversity and quality of Catalan viticulture. Their versatility, complex aromas and flavors make them an excellent choice to accompany a wide variety of dishes and to be enjoyed on different occasions.

What red grape varieties are there in the DO Catalunya?

The DO Catalunya has a wide variety of red grapes that are used in the production of quality wines. Among the most outstanding varieties are Garnacha, Tempranillo, Carignan, Merlot, and Syrah. La Garnacha provides wines with intense fruit aromas and a generous body. The Tempranillo, also known as Ull de Llebre, adds structure and elegance, while the Carignan contributes intense flavors and firm tannins. The Merlot brings softness and roundness to the wine, and the Syrah adds spicy notes and a more robust character. In addition to these varieties, others are also cultivated such as Cabernet Sauvignon and Pinot Noir, among others, which provide greater diversity and complexity to the wines of the DO Catalunya. With this wide range of varieties, the region produces red wines with distinctive flavor profiles and a great expression of the Catalan terroir.

  • How are the red wines of DO Catalunya?

    In the elaboration of the red wines of DO Catalunya uses different grape varieties, and this allows a wide range of wine styles and profiles to be obtained, from young and fresh red wines to Crianza and Reserva red wines with greater complexity and structure. The harvest is carried out during the ripening period of the grapes, generally in the months of September and October. The grapes are harvested by hand or mechanically, selecting the best and discarding those in poor condition. Once harvested, the grapes can go through a destemming process, where the stem or stem is removed. Then, the grapes are squeezed to break the skin and release the juice. This process can vary depending on the winemaker's preferences and the style of wine to be obtained. The resulting must, made up of the juice of the grapes and the skins, is taken to the fermentation tanks. There, yeasts are added that will transform the sugars in the must into alcohol. During this process, maceration occurs, where the compounds present in the skins (color, aromas, tannins) are transferred to the must, giving the wine its characteristic color and flavor. Once fermentation and maceration have finished, we proceed to pressing. The liquid resulting from the fermentation is extracted, separating it from the solid remains of the skins and seeds. This liquid is called press wine.

    Some red wines from the DO Catalunya can go through a period of aging in oak barrels. During this time, which can be several months or years, the wine acquires aromatic complexity, and its tannins soften. The aging can be in American or French oak barrels or a combination of both. After fermentation and aging (if applicable), the wine undergoes clarification and filtration to remove impurities and sediments. Subsequently, we proceed to bottling, where the wine is bottled and closed with a cork or screw cap. It is important to mention that each winery and winemaker may have their own style and production technique, which may influence the result of the wine. In addition, in the DO Catalunya different grape varieties are used, which can also contribute different characteristics to the wine. In conclusion, the red wines of DO Catalunya are made following a process that combines winemaking tradition with modern techniques, seeking to obtain quality wines that reflect the character and diversity of the region.

  • How can red wines of DO Catalunya be paired?

    The red wines of DO Catalunya are very versatile and can pair with a wide variety of dishes. Thanks to their diversity of styles and profiles, they are an excellent choice to accompany grilled red meats, such as a juicy entrecote or a veal T-bone steak. They also go well with game dishes, such as wild boar or deer, as well as stews and casseroles. In addition, they usually pair with semi-cured or cured cheeses, Iberian sausages, and pasta dishes with intense sauces. Their balance and structure make them ideal for enjoying good Mediterranean food, from paellas to traditional Catalan dishes.

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