Cave MonajaFoehn Rouge
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Foehn Rouge from the Cave Monaja
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Foehn Rouge of Cave Monaja in the region of Valle d'Aosta is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Foehn Rouge
Pairings that work perfectly with Foehn Rouge
Original food and wine pairings with Foehn Rouge
The Foehn Rouge of Cave Monaja matches generally quite well with dishes of beef, pasta or lamb such as recipes of wild boar stew in burgundy style, pasta with porcini mushrooms or uzbek pilaf.
Details and technical informations about Cave Monaja's Foehn Rouge.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Foehn Rouge from Cave Monaja are 2017, 0
Informations about the Cave Monaja
The Cave Monaja is one of of the world's greatest estates. It offers 5 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
