Winery Tanteun e MariettaMuscat Petit Grain
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 Muscat Petit Grain from the Winery Tanteun e Marietta
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muscat Petit Grain of Winery Tanteun e Marietta in the region of Vallée d'Aoste is a powerful with a nice freshness.
Food and wine pairings with Muscat Petit Grain
Pairings that work perfectly with Muscat Petit Grain
Original food and wine pairings with Muscat Petit Grain
The Muscat Petit Grain of Winery Tanteun e Marietta matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with walnuts and treviso red salad, fish curry à la reunion or chicken puff pastry.
Details and technical informations about Winery Tanteun e Marietta's Muscat Petit Grain.
Discover the grape variety: Tressot
Tressot noir is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tressot noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Tanteun e Marietta
The Winery Tanteun e Marietta is one of of the world's greatest estates. It offers 7 wines for sale in the of Vallée d'Aoste to come and discover on site or to buy online.
The wine region of Vallée d'Aoste
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.
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The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
