Winery Castillo de MongesMencia
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Mencia from the Winery Castillo de Monges
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mencia of Winery Castillo de Monges in the region of Castille-et-Léon is a with a nice freshness.
Food and wine pairings with Mencia
Pairings that work perfectly with Mencia
Original food and wine pairings with Mencia
The Mencia of Winery Castillo de Monges matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of roast veal in the oven, duck stew or spicy crispy chicken.
Details and technical informations about Winery Castillo de Monges's Mencia.
Discover the grape variety: Mencia
Supple, elegant reds with a ruby robe and fine tannins, featuring aromas of raspberry, cherry, Mediterranean herbs, graphite, black pepper and very pronounced slate mineral notes. Fresh mouth, taut finish. The absolute star of Bierzo DO in Castilla y León and signature of Ribeira Sacra DO and Valdeorras DO in Galicia (heroic vine terraces). Also cultivated in Portugal under the name Jaen. Native Iberian grape from the northwest.
Last vintages of this wine
The best vintages of Mencia from Winery Castillo de Monges are 2016, 0
Informations about the Winery Castillo de Monges
The Winery Castillo de Monges is one of of the world's greatest estates. It offers 1 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
