Winery El AngostoEl Jefe de La Tribu
Red wine
This wine is composed of 100% of the grape variety Monastrell.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the El Jefe de La Tribu from the Winery El Angosto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the El Jefe de La Tribu of Winery El Angosto in the region of Valence is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the El Jefe de La Tribu of Winery El Angosto in the region of Valence often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with El Jefe de La Tribu
Pairings that work perfectly with El Jefe de La Tribu
Original food and wine pairings with El Jefe de La Tribu
The El Jefe de La Tribu of Winery El Angosto matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti with beef balls, pho ga (vietnamese chicken soup) or lamb confit with new potatoes.
Details and technical informations about Winery El Angosto's El Jefe de La Tribu.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Last vintages of this wine
The best vintages of El Jefe de La Tribu from Winery El Angosto are 2015, 2016, 2012, 2017 and 2011.
Informations about the Winery El Angosto
The Winery El Angosto is one of of the world's greatest estates. It offers 21 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
