Winery Fattoria di MonticelloMarièl Pinot Grigio
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 Marièl Pinot Grigio from the Winery Fattoria di Monticello
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marièl Pinot Grigio of Winery Fattoria di Monticello in the region of Umbria is a with a nice freshness.
Food and wine pairings with Marièl Pinot Grigio
Pairings that work perfectly with Marièl Pinot Grigio
Original food and wine pairings with Marièl Pinot Grigio
The Marièl Pinot Grigio of Winery Fattoria di Monticello matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with mushroom sauce, goat cheese and bacon quiche or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Fattoria di Monticello's Marièl Pinot Grigio.
Discover the grape variety: Tinto cão
- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.
Last vintages of this wine
The best vintages of Marièl Pinot Grigio from Winery Fattoria di Monticello are 0
Informations about the Winery Fattoria di Monticello
The Winery Fattoria di Monticello is one of of the world's greatest estates. It offers 7 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
