Winery MontecilloViña Monty Reserva Garnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Viña Monty Reserva Garnacha from the Winery Montecillo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viña Monty Reserva Garnacha of Winery Montecillo in the region of Rioja is a powerful.
Food and wine pairings with Viña Monty Reserva Garnacha
Pairings that work perfectly with Viña Monty Reserva Garnacha
Original food and wine pairings with Viña Monty Reserva Garnacha
The Viña Monty Reserva Garnacha of Winery Montecillo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, one pot pasta with creamy chicken farfalle or lamb garam massala.
Details and technical informations about Winery Montecillo's Viña Monty Reserva Garnacha.
Discover the grape variety: Fantasy seedless
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
Last vintages of this wine
The best vintages of Viña Monty Reserva Garnacha from Winery Montecillo are 0
Informations about the Winery Montecillo
The Winery Montecillo is one of of the world's great estates. It offers 31 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
