Winery Tre MontiThea Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Thea Bianco from the Winery Tre Monti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Thea Bianco of Winery Tre Monti in the region of Émilie-Romagne is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Thea Bianco of Winery Tre Monti in the region of Émilie-Romagne often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Thea Bianco
Pairings that work perfectly with Thea Bianco
Original food and wine pairings with Thea Bianco
The Thea Bianco of Winery Tre Monti matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of wok of chinese noodles with vegetables, hake with small shrimps for cookeo or hot asparagus with comté cheese.
Details and technical informations about Winery Tre Monti's Thea Bianco.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Last vintages of this wine
The best vintages of Thea Bianco from Winery Tre Monti are 2015, 2018, 2016, 2014 and 2013.
Informations about the Winery Tre Monti
The Winery Tre Monti is one of of the world's greatest estates. It offers 34 wines for sale in the of Rubicone to come and discover on site or to buy online.
The wine region of Rubicone
The wine region of Rubicone is located in the region of Emilia of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Biscardo or the Domaine Umberto Cesari produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Rubicone are Sangiovese, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Rubicone often reveals types of flavors of cherry, mocha or butter and sometimes also flavors of blueberry, minerality or red fruit.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
News related to this wine
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We created this photomontage, to show you the landscapes and the different characteristics of the 27 geographical denominations of the Mâcon appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on Mâcon wines! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find ...
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At the heart of the terroirs of Mâcon-Cruzille
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
