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L'Aube is the name of a plot that stands out year after year for the quality of the grapes it produces, which are used to make this wine.
L'Aube from Celler Batea is inspired by the Bordeaux concept, with the varieties being produced separately and then blended. It is aged in French oak barrels for 15 to 18 months.
Color: Attractive intense cherry color with ruby tones.
Aroma: Luscious and very elegant, with notes of ripe black fruits on a spicy background, and hints of dark chocolate and cocoa. Fine toasty notes with a background of jam and minerals.
Taste: It is elegant, concentrated, and full-bodied on the palate. Sweet and silky tannins. Long and intense aftertaste. Notes of spices such as black pepper, cocoa, coffee, licorice, jam of black fruits with mineral notes.
Pairing: Fish with strong flavors and fatty composition such as tuna, bonito, salmon, or cod. The best choice is red meats: grilled, in hamburger, roast beef or carpaccio, and lightly seasoned stews with herbs or mushrooms. Very suitable for game meats such as duck and rabbit, poultry, especially chicken. Semi-hard cheeses or also brie, blue, or cheddar types. Very daring also in cheese fondue.
L'Aube is the name of a plot that stands out year after year for the quality of the grapes it produces, which are used to make this wine.
L'Aube from Celler Batea is inspired by the Bordeaux concept, with the varieties being produced separately and then blended. It is aged in French oak barrels for 15 to 18 months.
Color: Attractive intense cherry color with ruby tones.
Aroma: Luscious and very elegant, with notes of ripe black fruits on a spicy background, and hints of dark chocolate and cocoa. Fine toasty notes with a background of jam and minerals.
Taste: It is elegant, concentrated, and full-bodied on the palate. Sweet and silky tannins. Long and intense aftertaste. Notes of spices such as black pepper, cocoa, coffee, licorice, jam of black fruits with mineral notes.
Pairing: Fish with strong flavors and fatty composition such as tuna, bonito, salmon, or cod. The best choice is red meats: grilled, in hamburger, roast beef or carpaccio, and lightly seasoned stews with herbs or mushrooms. Very suitable for game meats such as duck and rabbit, poultry, especially chicken. Semi-hard cheeses or also brie, blue, or cheddar types. Very daring also in cheese fondue.
