Winery LaviaMonastrell
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 Lavia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monastrell of Winery Lavia in the region of Murcie is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Monastrell of Winery Lavia in the region of Murcie often reveals types of flavors of cherry, oaky or pepper and sometimes also flavors of non oak, earth or oak.
Food and wine pairings with Monastrell
Pairings that work perfectly with Monastrell
Original food and wine pairings with Monastrell
The Monastrell of Winery Lavia matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), pasta with vegetables or caramelized lamb mice.
Details and technical informations about Winery Lavia's Monastrell.
Discover the grape variety: Muscat Ottonel
Delicate and fine muscat whites with a tender palate and moderate acidity, on intense and refined aromas of orange blossom, rose, fresh grape, citrus, white peach and airy muscat (more subtle than Muscat Blanc à Petits Grains). Made as aromatic dry aperitif whites (Alsace, Baden), off-dry and sumptuous botrytised liquoreux (Burgenland in Austria, Cotnari in Romania, Tokaj). Created in the 19th century by Robert Moreau (Angers), a cross of Chasselas × Muscat de Saumur.
Last vintages of this wine
The best vintages of Monastrell from Winery Lavia are 2010, 2014, 2007, 2013 and 2012.
Informations about the Winery Lavia
The Winery Lavia is one of of the world's greatest estates. It offers 8 wines for sale in the of Bullas to come and discover on site or to buy online.
The wine region of Bullas
Spanish DO northwest of Murcia between Sierra de Espuña and Sierra del Carche, 500-1000 m altitude vineyards on calcareous soils, continental Mediterranean climate with cool nights. Monastrell red king (~90%, old ungrafted vines): more elegant and fresher altitude version than Jumilla — black cherry, blackberry, plum, scrubland herbs, pepper, firm tannins and brilliant fruit. Tempranillo, Syrah, Cabernet complementary. Macabeo and Airén in crisp whites.
The wine region of Murcie
Wine region of southeastern Spain on sunny high plateaus, 3 DOs fanning out: Jumilla, Yecla, Bullas. Monastrell (Mourvedre) reigns in red (~80% of the vineyard): dense and sunny with signature notes of black mulberry, candied black cherry, garrigue, leather, liquorice and a sweet spice touch, firm tannins and a warm palate — pomegranate robe, sustained alcohol, often own-rooted. Round Grenache, supple Tempranillo, peppery Syrah. Southern wines with outstanding value.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
