Winery Coop di LuMonferrato 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 Coop di Lu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monferrato Rosso of Winery Coop di Lu 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 Coop di Lu matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (quebec!), pasta with shrimp or lamb mice confit in port wine.
Details and technical informations about Winery Coop di Lu's Monferrato Rosso.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Informations about the Winery Coop di Lu
The Winery Coop di Lu 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
