Winery La MonacescaSyrah
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Syrah from the Winery La Monacesca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery La Monacesca in the region of Marche is a with a nice balance between acidity and tannins.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery La Monacesca matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish (anglerfish) à la sétoise, flammekueche with munster cheese or roast veal with black olives.
Details and technical informations about Winery La Monacesca's Syrah.
Discover the grape variety: Prié blanc
Lively, light, mineral whites from extreme altitude, with a pale golden robe, an airy, taut palate with preserved acidity, and signature aromas of citrus (lemon), white flowers (acacia), white-fleshed fruits and alpine mineral notes. Also vinified as high-mountain sparkling wines. Star of the Blanc de Morgex et de La Salle DOC (Aosta Valley, vineyards above 1000 m). Autochthonous white grape of the Aosta Valley, naturally resistant to phylloxera at altitude.
Last vintages of this wine
The best vintages of Syrah from Winery La Monacesca are 0
Informations about the Winery La Monacesca
The Winery La Monacesca is one of of the world's greatest estates. It offers 12 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
