Winery Bonfante & ChiarleTreviri Monferrato Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Treviri Monferrato Rosso from the Winery Bonfante & Chiarle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Treviri Monferrato Rosso of Winery Bonfante & Chiarle in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Treviri Monferrato Rosso
Pairings that work perfectly with Treviri Monferrato Rosso
Original food and wine pairings with Treviri Monferrato Rosso
The Treviri Monferrato Rosso of Winery Bonfante & Chiarle matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of lamb, spaghetti with shrimp and cream or leg of lamb with herb stuffing.
Details and technical informations about Winery Bonfante & Chiarle's Treviri Monferrato Rosso.
Discover the grape variety: Pinot Bianco
Structured and full dry whites with a pale golden robe, an ample palate and preserved acidity, with signature aromas of white-fleshed fruits (pear, apple), almond, white flowers (hawthorn) and mineral notes. Also used in sparkling wines (base for spumante metodo classico). The star of the Alto Adige Pinot Bianco DOC, Friuli DOC and great Venetian whites. The Italian synonym for Pinot Blanc, a native Burgundy white grape — white-skinned mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Treviri Monferrato Rosso from Winery Bonfante & Chiarle are 0, 2011
Informations about the Winery Bonfante & Chiarle
The Winery Bonfante & Chiarle is one of of the world's greatest estates. It offers 31 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
