Winery AcopioMonastrell
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Monastrell from the Winery Acopio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monastrell of Winery Acopio in the region of Vinos de Pago is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Monastrell
Pairings that work perfectly with Monastrell
Original food and wine pairings with Monastrell
The Monastrell of Winery Acopio matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, pasta with chicken or kapama of lamb (traditional bosnian dish).
Details and technical informations about Winery Acopio's Monastrell.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Last vintages of this wine
The best vintages of Monastrell from Winery Acopio are 0, 2018
Informations about the Winery Acopio
The Winery Acopio is one of of the world's greatest estates. It offers 7 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
