Winery Cascina TavijnMostro
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Mostro from the Winery Cascina Tavijn
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mostro of Winery Cascina Tavijn in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mostro
Pairings that work perfectly with Mostro
Original food and wine pairings with Mostro
The Mostro of Winery Cascina Tavijn matches generally quite well with dishes of beef, lamb or pasta such as recipes of beef tournedos with boursin, grilled leg of lamb marinated in aromatic oil or makroud.
Details and technical informations about Winery Cascina Tavijn's Mostro.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Mostro from Winery Cascina Tavijn are 2021, 0
Informations about the Winery Cascina Tavijn
The Winery Cascina Tavijn is one of of the world's great estates. It offers 25 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
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.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
