Winery MortitxMonjoia de Mortitx
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 poultry, beef or veal.
Taste structure of the Monjoia de Mortitx from the Winery Mortitx
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monjoia de Mortitx of Winery Mortitx in the region of Iles Baléares is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Monjoia de Mortitx
Pairings that work perfectly with Monjoia de Mortitx
Original food and wine pairings with Monjoia de Mortitx
The Monjoia de Mortitx of Winery Mortitx matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables, fettuccine with cream and cheese or porcini sauce.
Details and technical informations about Winery Mortitx's Monjoia de Mortitx.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Monjoia de Mortitx from Winery Mortitx are 0, 2015
Informations about the Winery Mortitx
The Winery Mortitx is one of of the world's greatest estates. It offers 17 wines for sale in the of Iles Baléares to come and discover on site or to buy online.
The wine region of Iles Baléares
The Balearic Islands (Las Islas Baleares) collectively form one of Spain's 17 official administrative regions. This idyllic archipelago Lies about 95 km east of the Iberian Peninsula in the western Mediterranean. The islands' closest neighbours are the provinces of Valencia and Murcia to the west, and Catalonia to the North. The four largest islands (Mallorca, Menorca, Ibiza and Formentera) are known as the archetypal Mediterranean holiday destinations.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
