Winery MontellianaChardonnay Veneto
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 Chardonnay Veneto from the Winery Montelliana
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay Veneto of Winery Montelliana in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Chardonnay Veneto
Pairings that work perfectly with Chardonnay Veneto
Original food and wine pairings with Chardonnay Veneto
The Chardonnay Veneto of Winery Montelliana matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of lasagna calabrese, marinated mussels with maroilles or papillotes of herring with comté cheese.
Details and technical informations about Winery Montelliana's Chardonnay Veneto.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Chardonnay Veneto from Winery Montelliana are 2018, 0
Informations about the Winery Montelliana
The Winery Montelliana is one of of the world's great estates. It offers 44 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
