Winery EvergreenMonastrell
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.
Taste structure of the Monastrell from the Winery Evergreen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monastrell of Winery Evergreen 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 Monastrell of Winery Evergreen 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 Monastrell
Pairings that work perfectly with Monastrell
Original food and wine pairings with Monastrell
The Monastrell of Winery Evergreen matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti squash bolognese style, pasta with broccoli or tunisian macaroni.
Details and technical informations about Winery Evergreen's Monastrell.
Discover the grape variety: Bachet
Bachet noir is a grape variety that originated in France (Aube). 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 grape is characterized by small bunches, and grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Monastrell from Winery Evergreen are 2015, 2013, 2019, 2018 and 0.
Informations about the Winery Evergreen
The Winery Evergreen is one of of the world's greatest estates. It offers 4 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
