Winery FalescoMonteriva Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Monteriva Bianco from the Winery Falesco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monteriva Bianco of Winery Falesco in the region of Umbria is a with a nice freshness.
Food and wine pairings with Monteriva Bianco
Pairings that work perfectly with Monteriva Bianco
Original food and wine pairings with Monteriva Bianco
The Monteriva Bianco of Winery Falesco matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of fish with tamarind, zucchini and goat cheese quiche or samossa (india).
Details and technical informations about Winery Falesco's Monteriva Bianco.
Discover the grape variety: Touriga franca
Aromatic and refined reds with an elegant structure, featuring raspberry, blackberry, rose, lavender, cistus and gentle spice aromas. Soft tannins and silky balance that smooths blends. Essential partner to Touriga Nacional in great Port wines (Vintage, LBV, Tawny) and modern dry Douro DOC. Native Portuguese variety, the most planted in the Douro, related to Touriga Nacional.
Last vintages of this wine
The best vintages of Monteriva Bianco from Winery Falesco are 0
Informations about the Winery Falesco
The Winery Falesco is one of of the world's great estates. It offers 74 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
