Winery Sierra MonteGarnacha
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Garnacha from the Winery Sierra Monte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garnacha of Winery Sierra Monte in the region of Vinos de Pago is a powerful.
Food and wine pairings with Garnacha
Pairings that work perfectly with Garnacha
Original food and wine pairings with Garnacha
The Garnacha of Winery Sierra Monte matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with garlic, marco's pasta with bacon or lamb stew with yoghurt and coriander.
Details and technical informations about Winery Sierra Monte's Garnacha.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of Garnacha from Winery Sierra Monte are 0
Informations about the Winery Sierra Monte
The Winery Sierra Monte is one of of the world's greatest estates. It offers 7 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
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.
