Winery Cantine Monti - Barbera

Winery Cantine MontiBarbera

2.8
Note - 1Note - 1Note - 0.5Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
The tasters did not really appreciate this wine.
The Barbera of Winery Cantine Monti is a red wine from the region of Piémont.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.

Taste structure of the Barbera from the Winery Cantine Monti

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Barbera of Winery Cantine Monti in the region of Piémont is a powerful with a nice freshness.

Details and technical informations about Winery Cantine Monti's Barbera.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Dattier de Saint Vallier

Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.

Last vintages of this wine

Barbera - 2015
In the top 100 of of Piémont wines
Average rating: 2.7110.500
Barbera - 2014
In the top 100 of of Piémont wines
Average rating: 2.411000

The best vintages of Barbera from Winery Cantine Monti are 2015, 2014

Informations about the Winery Cantine Monti

The winery offers 16 different wines.
Its wines get an average rating of 2.7.
It is in the top 15 of the best estates in the region
It is located in Piémont

The Winery Cantine Monti is one of of the world's great estates. It offers 13 wines for sale in the of Piémont to come and discover on site or to buy online.

Top wine Piémont
In the top 200000 of of Italy wines
In the top 35000 of of Piémont wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Piémont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

News related to this wine

At the heart of the terroirs of Mâcon-Serrières

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-Serrières, 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/BourgogneW ...

What are the "Climats de Bourgogne" ?

Awaken the explorer within you and discover the most famous Climats of Bourgogne! 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 out more on our website: https://www.bourgogne-wines.com/ ...

Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...

The word of the wine: Volatile acidity

Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.

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