Winery El LagartoArtista
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Artista from the Winery El Lagarto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Artista of Winery El Lagarto in the region of Castille-et-Léon is a powerful.
Food and wine pairings with Artista
Pairings that work perfectly with Artista
Original food and wine pairings with Artista
The Artista of Winery El Lagarto matches generally quite well with dishes of beef, pasta or veal such as recipes of roasted fillet of beef with parsley, pho soup or veal shank with mushrooms.
Details and technical informations about Winery El Lagarto's Artista.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Artista from Winery El Lagarto are 2012, 0
Informations about the Winery El Lagarto
The Winery El Lagarto is one of of the world's greatest estates. It offers 9 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
Located in the northern half of the Central Iberian plateau, Castilla y León is the largest of Spain's 17 administrative regions, covering about one-fifth of the country's total area. It extends about 350 kilometres (220 miles) from central Spain to the northern coast. Just as wide, it connects the Rioja wine region to the Portuguese border. Red wines reign supreme in Castilla y León, and the Tempranillo grape is undoubtedly the king.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
