Winery Castello di GrillanoMonferrato Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Monferrato Rosso from the Winery Castello di Grillano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monferrato Rosso of Winery Castello di Grillano in the region of Piedmont is a powerful.
Food and wine pairings with Monferrato Rosso
Pairings that work perfectly with Monferrato Rosso
Original food and wine pairings with Monferrato Rosso
The Monferrato Rosso of Winery Castello di Grillano matches generally quite well with dishes of beef, pasta or lamb such as recipes of brazilian feijoada, the corsican soup or irish stew with beer.
Details and technical informations about Winery Castello di Grillano's Monferrato Rosso.
Discover the grape variety: Saint Pépin
Aromatic, fruity whites with a pale golden robe, a supple palate with preserved acidity, featuring aromas of white flowers, white-fleshed fruits (apple, pear) and light muscat notes. Extremely cold-hardy. Grown in the northern United States (Minnesota, Wisconsin) and Canada for rigorous continental viticultural climates. American white hybrid variety obtained in 1987 by Elmer Swenson in Minnesota.
Informations about the Winery Castello di Grillano
The Winery Castello di Grillano is one of of the world's greatest estates. It offers 9 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
