Winery Castello di UviglieSan Martino Monferrato Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the San Martino Monferrato Bianco from the Winery Castello di Uviglie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Martino Monferrato Bianco of Winery Castello di Uviglie in the region of Piedmont is a powerful.
Food and wine pairings with San Martino Monferrato Bianco
Pairings that work perfectly with San Martino Monferrato Bianco
Original food and wine pairings with San Martino Monferrato Bianco
The San Martino Monferrato Bianco of Winery Castello di Uviglie matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of light lasagne without béchamel sauce, shrimp curry and coconut (thailand) or comté cheese cake-flan.
Details and technical informations about Winery Castello di Uviglie's San Martino Monferrato Bianco.
Discover the grape variety: Calitor blanc
Simple, light whites for drinking young with a pale golden colour, an airy palate with low acidity, and discreet aromas of white flowers, white-fleshed fruits and neutral notes. Productive and rustic, accessible easy-drinking profile. Almost extinct today, surviving in a few conservatory vineyards in Provence and Languedoc for its heritage value. White-berried mutation of Calitor noir, an ancient variety from south-eastern France and the Mediterranean rim.
Last vintages of this wine
The best vintages of San Martino Monferrato Bianco from Winery Castello di Uviglie are 0, 2015
Informations about the Winery Castello di Uviglie
The Winery Castello di Uviglie is one of of the world's great estates. It offers 20 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
