Winery Finca Los AljibesEnclave 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 Enclave Monastrell from the Winery Finca Los Aljibes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Enclave Monastrell of Winery Finca Los Aljibes in the region of Castille is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Enclave Monastrell
Pairings that work perfectly with Enclave Monastrell
Original food and wine pairings with Enclave Monastrell
The Enclave Monastrell of Winery Finca Los Aljibes matches generally quite well with dishes of beef, pasta or lamb such as recipes of sweet and sour turkish dumpling soup (eksili köfte), rigatoni with courgettes and tomatoes or lamb sweetbreads with white wine and sorrel cream.
Details and technical informations about Winery Finca Los Aljibes's Enclave Monastrell.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Enclave Monastrell from Winery Finca Los Aljibes are 2016, 0
Informations about the Winery Finca Los Aljibes
The Winery Finca Los Aljibes is one of of the world's great estates. It offers 46 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
