Winery LaudumXII Plus Monastrell
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 XII Plus Monastrell from the Winery Laudum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the XII Plus Monastrell of Winery Laudum in the region of Valence is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with XII Plus Monastrell
Pairings that work perfectly with XII Plus Monastrell
Original food and wine pairings with XII Plus Monastrell
The XII Plus Monastrell of Winery Laudum matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a crust, spaghetti carbonara or pan-fried lamb heart.
Details and technical informations about Winery Laudum's XII Plus Monastrell.
Discover the grape variety: Couderc noir
Natural interspecific crossing between Jaeger 70 (Vitis Rupestris x Vitis Lincecumii) and an unknown Vitis Vinifera discovered by Eugène Contassot, the seeds from this crossing having been offered to/seeded by Georges Couderc. This direct-producing hybrid was the most widely planted, particularly in the south of France. There are still a few strains in production today, but it is practically no longer multiplied, although it is registered in the Official Catalogue of Vine Varieties, list A1. - Synonymy: Couderc 7120, Contassot 20 (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of XII Plus Monastrell from Winery Laudum are 2016, 0
Informations about the Winery Laudum
The Winery Laudum is one of of the world's great estates. It offers 28 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
