Pardas - Black Franc
Penedès,
2018
33,00 €
Characteristics
VISIT: Reveal a color Deep pomegranate, with intense violet edges and thick tears that foreshadow its structure.
NOSE: Unleash a powerful fan: ripe plums, dark berries, blackcurrant, mixed with herbaceous notes, green pepper, black pepper, cocoa, balsamic hints, and an earthy minerality that speaks of the Penedès terroir.
BOCA: It feels ample, tasty, and well-balanced, with firm but pleasant tannins, acidity that supports a medium-high body, and a long finish where ripe black fruit, cocoa, spices, and an elegant smoky note return.
RIBEYE STEAK: The wine's firm tannins cleanse the richness of the cut, the dark fruit complements the character of the Angus, and the acidity refreshes each bite without the experience feeling heavy.
Ribeye Negre Franc responds with structure, ripe fruit, and a herbal touch characteristic of Cabernet Franc that harmonizes with the smoky notes from the grill. The noble fat of the cut is balanced by the wine's tannins, creating a powerful, direct, and very flavorful pairing.
Pork ribs The wine's body and structured tannins complement the richness and fat of the ribs. The ripe fruit creates a perfect contrast.
T-BONE / AGED RIBEYE Robust, intense, and deeply flavorful. Negre Franc has the structure to respond, without losing elegance. A classic, safe, and tasty pairing.
VACUUM A tasty cut, with moderate fat: dark fruit + tannin + medium-high structure make the meat flavors shine without overpowering them.
BEEF EMPANADA The versatility of wine allows it to accompany intense and spiced fillings, thanks to its structure, fruit, and residual spices. A perfect pairing to share before a meal or as an appetizer-dish.
Negre Franc comes from the vineyard of Can Comas estate, in Alt Penedès – a project by two passionate winegrowers who, since 1996, have embraced ecological philosophy, minimal interventionism, and respect for the soil and the natural cycle of the vine.
The blend of this red wine combines 76 % Cabernet Franc y 24 % Cabernet Sauvignon. The grapes are hand-harvested without chemicals, herbicides, or tilling: the vineyard is covered with spontaneous vegetation to conserve moisture and biodiversity.
In the winery, the winemaking process respects the grape to the fullest: destemming, fermentation in concrete vats by gravity, with gentle pump-overs, careful maceration. After spontaneous malolactic fermentation, the wine ages for 10–12 months in used French oak barrels (from 300–500 L) to round tannins and add complexity without masking the fruit.
The result is an honest, authentic red wine that respects its origin, reflects the terroir, and resonates with its own identity.
