Winery ArtigaLa Bestia Monastrell
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.
The La Bestia Monastrell of the Winery Artiga is in the top 80 of wines of Jumilla.
Taste structure of the La Bestia Monastrell from the Winery Artiga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Bestia Monastrell of Winery Artiga in the region of Murcie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Bestia Monastrell of Winery Artiga in the region of Murcie often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with La Bestia Monastrell
Pairings that work perfectly with La Bestia Monastrell
Original food and wine pairings with La Bestia Monastrell
The La Bestia Monastrell of Winery Artiga matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew provencal style, lasagne or lamb chops with figs and honey.
Details and technical informations about Winery Artiga's La Bestia Monastrell.
Discover the grape variety: Putzcheere
It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of La Bestia Monastrell from Winery Artiga are 2017, 2013, 2016, 2015 and 2014.
Informations about the Winery Artiga
The Winery Artiga is one of of the world's greatest estates. It offers 22 wines for sale in the of Jumilla to come and discover on site or to buy online.
The wine region of Jumilla
The wine region of Jumilla is located in the region of Murcie of Spain. Wineries and vineyards like the Domaine Bodegas El Nido or the Domaine Bodegas El Nido produce mainly wines red, white and pink. The most planted grape varieties in the region of Jumilla are Cabernet-Sauvignon, Tempranillo and Petit Verdot, they are then used in wines in blends or as a single variety. On the nose of Jumilla often reveals types of flavors of oak, orange blossom or honeysuckle and sometimes also flavors of stone fruit, grass or jasmine.
The wine region of Murcie
Murcia is one of the smallest and least known regions in Spain. Nestled in the extreme Southeast of the country, it is bordered by Andalusia to the west, Castilla-La Mancha to the North, Valencia to the east and the Mediterranean Sea to the south. This small administrative region consists of a single province and an administrative centre that share the same name. As far as wine is concerned, Murcia has three designations of origin.
News related to this wine
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The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
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The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
