Winery Giorgio SobreroMonastero Alba
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Monastero Alba from the Winery Giorgio Sobrero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monastero Alba of Winery Giorgio Sobrero in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Monastero Alba
Pairings that work perfectly with Monastero Alba
Original food and wine pairings with Monastero Alba
The Monastero Alba of Winery Giorgio Sobrero matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, fideuà (paella with pasta and fish) or marinated lamb chops.
Details and technical informations about Winery Giorgio Sobrero's Monastero Alba.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Informations about the Winery Giorgio Sobrero
The Winery Giorgio Sobrero is one of of the world's greatest estates. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
