Winery Cantina MontiVite d'Oro Rosso
Red wine
This wine is a blend of 5 varietals which are the Ancellotta, the Cabernet franc, the Cabernet-Sauvignon, the Carminoir and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Vite d'Oro Rosso of the Winery Cantina Monti is in the top 90 of wines of Ticino.
Food and wine pairings with Vite d'Oro Rosso
Pairings that work perfectly with Vite d'Oro Rosso
Original food and wine pairings with Vite d'Oro Rosso
The Vite d'Oro Rosso of Winery Cantina Monti matches generally quite well with dishes of beef, lamb or pork such as recipes of caramelized beef with onions, tunisian haja or the real vegetables stuffed in the provençal way.
Details and technical informations about Winery Cantina Monti's Vite d'Oro Rosso.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Last vintages of this wine
The best vintages of Vite d'Oro Rosso from Winery Cantina Monti are 2012, 2011, 0, 2013
Informations about the Winery Cantina Monti
The Winery Cantina Monti is one of of the world's greatest estates. It offers 10 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Ticino is a relatively small wine region in the alpine South of Switzerland, prized for its Merlot, and located along its border with Italy. The wine region's borders follow those of the canton of Ticino, a primarily Italian-speaking enclave in the landlocked multilingual country (the canton is called "Tessin" by the French and German speakers). Vineyard">Vineyards in region cover just over 1,100 hectares (2,700 acres) and are centred around the rivers and large, alpine lakes of the canton. The latter are a major tourist attraction - much like the lake of Como, just 5km (3 miles) from Ticino's southernmost tip - and they all share water with Italy.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
