Winery Lazo Agroturistica - Monastrell Bobal

Winery Lazo AgroturisticaMonastrell Bobal

The Monastrell Bobal of Winery Lazo Agroturistica is a wine from the region of Castille.
This wine generally goes well with
The Monastrell Bobal of the Winery Lazo Agroturistica is in the top 0 of wines of Castille.

Details and technical informations about Winery Lazo Agroturistica's Monastrell Bobal.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Maréchal Foch

Deeply coloured, fruity reds with a dense purple robe, supple tannins and fresh acidity, with aromas of black cherry, blackberry, plum, blackcurrant, soft spice and earthy notes. Round palate; best young or short ageing. A very cold- and mildew-resistant interspecific variety, driving viticulture in northern regions: Canada (Quebec, Ontario, Nova Scotia) and the northeastern US. Hybrid created in 1911 by Eugène Kuhlmann in Alsace, named in honour of Marshal Foch.

Informations about the Winery Lazo Agroturistica

The winery offers 3 different wines.
Its wines get an average rating of 4.
It is in the top 3 of the best estates in the region
It is located in Castille

The Winery Lazo Agroturistica is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille to come and discover on site or to buy online.

Top wine Castille
In the top 45000 of of Spain wines
In the top 4500 of of Castille wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Castille

Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.

The word of the wine: Basic wine

Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.

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