Cave GargantuaMon Dadà
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Mon Dadà from the Cave Gargantua
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mon Dadà of Cave Gargantua in the region of Valle d'Aosta is a powerful with a nice freshness.
Food and wine pairings with Mon Dadà
Pairings that work perfectly with Mon Dadà
Original food and wine pairings with Mon Dadà
The Mon Dadà of Cave Gargantua matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with ham, grilled lobster with tarragon cream sauce or casserole egg with saint-nectaire cheese.
Details and technical informations about Cave Gargantua's Mon Dadà.
Discover the grape variety: Caladoc
Caladoc noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Cave Gargantua
The Cave Gargantua is one of of the world's great estates. It offers 13 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
